In order to develop new varieties of cream cheese and explore the ripening mechanism of cream cheese. The sensory, physical and chemical, protease activity, total number of lactic acid bacteria and protein decomposition amount of cheese were measured at different ripening stages. Solid phase microextraction gas chromatography mass spectrometry (SPME-GC-MS) was adopted to study changes to flavor substances at 0, 10, and 20 d. The results showed that during the fermentation of cream cheese, both pH and water content decreased gradually, whereas protein decomposition and total free amino acids tended to increase. At the same time, protease activity and the total number of lactic acid bacteria increased first and then decreased gradually. The results of SPME-GC-MS analysis showed that 18, 28 and 16 volatile flavor substances were respectively identified after 0, 10 and 20 d of fermentation. The volatile substances were significantly different in different fermentation stages, and the sample of 10 d fermentation was most abundant in flavor substances. Finally, using partial least squares discriminant analysis, aroma activity value, and variable importance for the projection (VIP) analysis, it was concluded that the key flavor substances in cream cheese fermentation were 2-heptanone, acetoin, 2-undecanone, butyl decyl lactone, 2,3-butanediol, butyl dodecalactone, decanoic acid, benzoic acid, eicosane, 2-decyl ketone, caproic acid, trans-9-octadecyl alcohol, limonene, isovaleric acid, and phenylacetaldehyde.
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