The flavor structure of fermented bamboo shoots (FBS) in different areas of Guangxi was analyzed by gas-chromatography-olfactometry-mass spectrometry (GC-O-MS) and sensory evaluation. Results showed that the key aroma components of FBS were methyl salicylate, (E)-2-octenal, (E)-2-nonenal, nonanal, 1-octene-3-one, 1-octene-3-ol, phenylethyl alcohol, acetic acid, p-cresol, creosol, 4-ethyl guaiacol, and naphthalene. Among these, p-cresol and acetic acid contributed the most to the FBS flavor. The main aroma characteristics of FBS mainly included strong sour, sour smell, pungent, and fermented aroma. On this basis, the two-way orthogonal partial least squares method was used to analyze the correlation between sensory properties and key aroma compounds, and it was found that there was a good correlation between sour odor and the concentration of p-cresol and phenylethyl alcohol. A sour and irritating odor had a good correlation with p-ethyl guaiacol and 3-octanol, and fermentation flavor had a good correlation with two aldehydes and three esters. Therefore, this study analyzed the flavor structure characteristics of FBS in Guangxi and provided a reference basis for the evaluation and improvement of FBS flavor quality.
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