To investigate the characteristics of volatile compounds in mold cheese produced by sufu-derived Actinomucor elegans QF03, this study used commercial Camembert cheese as the control group and A.elegans cheeses ripened for 14 days and 35 days as the experimental groups.Qualitative and semi-quantitative analysis of volatile compounds was conducted using headspace solid-phase microextraction-gas chromatography-mass spectroscopy and peak area normalization.Based on the relative content of volatile compounds, differential analysis of 3 samples was performed by chemometrics , including partial least squares discrimination analysis (PLS-DA) and orthogonal partial least-squares discriminant analysis (OPLS-DA).The screening of differential volatile compounds between samples was carried out with the criteria of variable important for the projection (VIP)>1, r>0.5 and fold change (FC)>2 (or <0.5).The results of the differential analysis of volatile compounds indicated that there were differences in the composition and relative content of volatile compounds between commercial Camembert cheese and A.elegans cheeses ripened for 14 days and 35 days,while the volatile compounds of A.elegans cheeses ripened for 14 days and 35 days had similar volatile compound compositions but different relative contents.The main volatile compounds of commercial Camembert cheese were ketones, alcohols, and acids, with a relative content of 50.09%, 22.89%, and 22.75%, respectively.The main volatile compounds in A.elegans cheeses ripened for 14 days and 35 days were all acids, with relative contents of 86.74% and 91.42%, respectively.The results from PLS-DA and OPLS-DA demonstrated that the volatile compounds effectively distinguished the 3 samples.Based on the screening conditions, the differential volatile compounds between commercial Camembert cheese and A.elegans cheese ripened for 35 days were hexanoic acid, dodecanoic acid, pentanoic acid, octanoic acid, n-decanoic acid, benzaldehyde, 2-heptanone, and cond acetoin.The differential volatile compounds between A.elegans cheeses ripened for 14 days and 35 days were benzoic acid, pentanoic acid, ethanol, benzyl alcohol, ethyl butyrate, ethyl decanoate, ethyl hexanoate, and ethyl octanoate.This study proved from the volatile compound perspective that A.elegans cheese differed from commercial Camembert cheese, providing a reference basis for its classification, process optimization, and flavor regulation.
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