Annlysis of Volatile Flavor Compounds in the Process of Yacai Fermentationed

The headspace solid-phase microextraction coupled with capillary gas chromatography-mass spectrometry(GC-MS) was used for the determination of volatile flavor compounds in different fermentation time samples.A total of 75 volatile compounds were identified in these samples.And 29,22,21,22,22 and 27 kinds of volatile compounds respectively were identified from raw Yacai,new curing Yacai,curing 40 days Yacai,curing 80 days Yacai,curing 120 days Yacai and curing 160 days Yacai.Among these compounds,a series of compounds,such as acids,alcohols,esters,and alkanes are the main volatiles contributing to Yacai.