基于电子鼻、顶空气相离子迁移谱（HS-GC-IMS）和顶空固相微萃取-气相色谱-质谱技术联用（HS-SPME-GC-MS）分析不同发酵年份老香黄挥发性成分变化，并结合正交偏最小二乘判别分析（OPLS-DA）法区分不同发酵年份老香黄。电子鼻主成分分析能明显区分发酵与未发酵的老香黄，两者风味差异较大，老香黄发酵3年和4年的风味成分最为相似，而其余发酵年份风味存在较大差异。HS-GC-IMS定性检测出39种挥发性成分，包括萜烯类、醇类、醛类、酯类、酮类、酚类、酸类、杂环化合物和其它共9类。HS-SPME-GC-MS则一共鉴别出50种挥发性成分，包括萜烯类、醇类、醛类、酚类、酯类、醚类、杂环化合物和其它共8类。α-蒎烯、β-蒎烯、月桂烯、萜品油烯、柠檬烯、异松油烯、1-石竹烯、巴伦西亚橘烯、芳樟醇、α-松油醇、糠醛、麦芽酚、茴香脑、2,4-二甲基苯乙烯为14种共有挥发性成分，经OPLS-DA模型筛选出8种标志性挥发性化合物（VIP>1)。综上，未发酵和发酵1~5年的老香黄风味存在较大差异，筛选出的8种挥发性成分为区别不同年份老香黄提供一定依据。

The variations of the volatile flavour components in Lao Xianghuang fermented for different years were investigated by electronic nose (E-nose), headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The orthogonal partial least squares discriminant analysis (OPLS-DA) method was used to distinguish Lao Xianghuang fermented for different years. The principal component analysis of the E-nose data could clearly distinguish the fermented Lao Xianghuang from the unfermented one, as the difference in their flavors was relatively large. The volatile components of those fermented for 3 and 4 years resembled the most, with those of the other samples showing large differences. HS-GC-IMS detected 39 volatile components, including terpenes, alcohols, aldehydes, esters, ketones, phenols, acids, heterocyclic compounds and others. HS-SPME-GC-MS identified 50 volatile components, including terpenes, alcohols, aldehydes, phenols, esters, ethers, heterocyclic compounds, and others. There were 14 commonly detected volatile components (which were identified 8 marked volatile compounds (VIP>1) by the OPLS-DA model), including α-Pinene, β-pinene, myrcene, terpinene, limonene, isoterpinene, 1-caryophyllene, valencia limonene, linalool, α-terpinene, furfural, maltol, anethol and 2,4-dimethylstyrene. In summary, the flavors of unfermented Lao Xianghuang and those fermented for 1~5 years old differed greatly, and the 8 volatile components screened out would provide a basis for distinguishing Lao Xianghuang fermented for different years.

广东省“扬帆计划”引进创新创业团队项目（2016YT03S056）；潮州市科技项目（2020ZX03）；华农（潮州）食品研究院项目（H2019395）