The composition and content of bonded and free aroma components in four fermentation stages (extracting solution of Tricholoma matsutake, start of primary fermentation, end of primary fermentation and end of post fermentation) of new-type of Tricholoma matsutake Huangjiu were compared, so as to provide scientific basis for its flavor characteristics. Taking the self-made Tricholoma matsutake Huangjiu as the research object, Cleanert PEP-SPE was used to separate the bonded and free volatile components of the Huangjiu, and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to detect and analyze the types and contents of volatile compounds. A total of 127 volatile components were detected , among which bonded volatile components were 77, mainly alcohols, aldehydes and phenols (pyrazines and furans were not detected),and free volatile components were 107, mainly alcohols and esters (aldehydes such as 2-methylbutyraldehyde were not detected). These results implied that there were differences and complementarities between the two forms of volatile components in the different fermentation stages of Tricholoma matsutake Huangjiu to a certain extent. In addition, the results of hierarchical cluster analysis and principal component analysis indicated that the fermentation process had a greater impact on the composition and content of free volatile components than that of bonded volatile components, especially the contents of volatile components such as alcohols, esters, acids, aldehydes, and ketones increased significantly.
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