利用对甲氧基苯甲醛作为内标物，采用顶空固相微萃取法和气相色谱-质谱技术，对宝泉大豆酱发酵过程中的挥发性成分进行分析和鉴定，并根据因子分析对大豆酱的挥发性香气成分进行综合评价。结果显示：宝泉大豆酱中共鉴定出45种挥发性成分，其中酯类17种、醇类7种、酸酚类7种、酮醛类4种和其他类10种，发酵初期和发酵后期挥发性成分总量差别很大，发酵到34 d时最大为941.91 ng/g，是发酵初期的6倍，其中酯和醇含量最大值分别为62.76 ng/g和801.20 ng/g。根据因子分析显示：醇类、酯类及其他类化合物对宝泉大豆酱香气贡献较大，酸酚类和醛酮类贡献较小；其发酵到34 d时，香气品质最佳，与实际生产感官评价相一致，这些结果为更好地工业化生产大豆酱并促进其香气的形成提供参考信息。

Volatile components of Baoquan soybean paste produced during fermentation were extracted using headspace solid-phase microextraction (HS-SPME) and analyzed using gas chromatography-mass spectrometry (GC-MS), with p-methoxybenzaldehyde as an internal standard. A comprehensive evaluation of soybean paste was performed based on a factor analysis of the aroma components. A total of 45 kinds of volatile components were detected in Baoquan soybean paste, including 17 esters, seven alcohols, seven acids and phenols, four aldehydes and ketones, and 10 other compounds. The total content of volatile components at early and later stages of fermentation showed a large difference, at a maximum value of 941.91 ng/g at 34 d, which was six times the value at initial stage of fermentation. At the same time, the maximum contents of esters and alcohols were 62.76 and 801.20 ng/g, respectively. Factor analysis showed that alcohols, esters, and other compounds contributed the highest to the aroma components of Baoquan soybean paste, while acid and phenol, aldehyde, and ketones contributed to a lesser extent. Peak flavor of Baoquan soybean paste was noted at 34 d, coinciding with actual production of sensory evaluation. These findings regarding flavor production provide valuable information to optimize industrialized production of soybean paste.