? The ? volatile flavor compo nents ?in sweet soybean p aste ?are determined by headspace solid - phase microextraction (SPME-GC-MS) and gas chromatography-mass spectrometry (GC-MS) ?with the ripened sweet soybean paste after insulation fermentation is taken as the research object, and the ? relative content i s analyzed ? by principal component analysis ? (PCA). High phase liquid chromatography (HPLC) i s used to analyze the content of free amino acids in sweet soy bean paste and the TAV and flavor contribution of amino acids are calculated . The results show that the quality of sweet soybean paste is the best after 35 days ’ ?fermentation, containing 23 volatile flavor components, ? t he content of free amino acid s ?in sweet soybean ?paste i s 13.78 ~ 16.66 mg/g, and the content of glutamic acid, serine, alanine, proline and leucine i s the highest, and the glutamic acid ha s ?the highest TAV, It has an important contribution to umami.
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