Starting from Lactobacillus plantarum, Leuconostoc mesenteroides, and Weissella cibaria, using pH, total acid, volatile flavor components, and sensory evaluation as indicators, the effects of three single-bacteria and multi-bacteria inoculation on the quality of Sichuan pickles were studied. The results showed that, compared with natural fermentation, inoculation fermentation could start fermentation quickly and stabilize the quality of pickles; the acid-producing rates of three single bacteria were: L. mesenteroides＞W. cibaria＞L. plantarum. A total of 85 volatile flavor components were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), including 27 alcohols, 17 aldehydes and ketones, 16 esters, two acids, 13 hydrocarbons, two sulfur-containing compounds, five benzene rings, and three other compounds. A total of 16 important volatile components were analyzed, including dimethyl trisulfide, dimethyl disulfide, eucalyptol, linalool, α-terpineol, nonanal, octanal, n-decanal, acetoin, allyl isothiocyanate, 3-butenyl isothiocyanate ester, 3-methylthiopropyl isothiocyanate, 4-(methylthio)butyl isothiocyanate, phenylethyl acetate, D-limonene, and anethole. According to the analysis of volatile flavor components and sensory evaluation, the quality of pickles inoculated with L. plantarum and W. cibaria was the best, and the flavor components were close to natural fermentation in general. When the ratio of L. plantarum∶W. cibaria was 6∶4, the flavor of pickles was good and the acceptance degree was high. The research results lay a foundation for further application in multi-round fermented pickles.
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