Flavor is the important indicators of sufu's ripening and the flavor composition is very complicated. In the ripening process, different changes could make fermented bean curd beller flavor. This paper applied HS-SPME-GC-MS detecting bean curd white base, blank, the sold in the month of June the fermented bean curd. The bean curd white base contains 27 volatile flavor substances, ester 33.33%, alcoholl4.81%, hydrocarbon 7.41% etc. Fermented bean curd blank contains 37 kinds of volatile flavor substances, ester 21.62%, carboxylic acid 21.62%, hydrocarbon 10.81% alcohols 8.11%, etc. Mature fermented bean curd contains 45 volatile flavor substances, ester 46.67%, carboxylic acid 13.33%, and hydrocarbons 6.67%, alcohols 6.67%, etc. The results showed that the content of material ester which was the subject of fermented bean curd of flavor substances composition obviously rises, but content of hydrocarbon and alcohol material fell.%风味是腐乳成熟的重要指标,其风味成分非常复杂,在腐乳成熟的过程中也会发生不同的变化,使腐乳的风味更加优良.本文应用HS-SPME-GC-MS对传统腐乳白坯、毛坯和市售6月的腐乳分别进行检测,得到了豆腐白坯中含有27种挥发性风味物质,酯类33.33％,醇类14.81％,烃类7.41％,羧酸3.70％等.腐乳毛坯中含有37种挥发性风味物质,酯类21.62％,羧酸21.62％,烃类10.81％,醇类8.11％等.成熟腐乳中含有45种挥发性风味物质,酯类46.67％,羧酸13.33％,烃类6.67％,醇类6.67％等.结果表明,酯类物质的含量明显上升,成为了腐乳中的风味物质的主体成分,烃类和醇类物质的含量却有所下降.
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