Kaili rice sour soup (RSS) products from three representative enterprises were selected to analyze the volatile components using headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and gas chromatography-ion mobility spectrometry (HS-GC-IMS). Using GC-MS technology, ten alcohols, ten esters, three acids, one ketone, two furans, two ethers, one phenol were identified. Compared with the MC sample, the results of OAV analysis showed that the contents of butyric acid, butyl acetate, propyl butyrate and butyl butyrate were low and the contents of propionic acid, ethyl propionate and propyl propionate were high in YM sample. GC-IMS detected 33 volatile components, of which 13 volatile components were also detected by HS-SPME-GC-MS. The fingerprint spectrum of the volatile components visually showed the difference among the three kinds of RSS samples. Principal component analysis could effectively distinguish each RSS sample. Synergistic analysis of two technical methods was used to obtain more comprehensive information on volatile flavor components of three RSS samples. The research results provide a reference for improving the flavor characteristics of Kaili RSS.
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