采用顶空固相微萃取-气质联用（SPME-GC-MS）技术结合主成分分析法（PCA）对银杏果酶解发酵前后挥发性风味成分的变化进行了分析。结果表明：银杏果经不同酶解发酵方式制备后其挥发性风味成分的种类和相对含量差异明显。G、A、B、C、D、E样品中共鉴定出挥发性风味成分212种，分别为77、70、45、41、79、80种。银杏果经淀粉酶协同植物乳杆菌、酿酒酵母混合发酵（E）的风味最优，醇类、酯类化合物的种类和相对含量显著增加，烃类、醛类化合物的种类和相对含量显著下降；对银杏果青草味等不良风味起主要作用的壬醛、己醛、辛醛、癸醛、己醛、苯甲醛、2,2,4,6,6-五甲基庚烷、癸烷、二甲苯等挥发性风味成分，其相对含量显著下降或未检出；产生了令人愉悦的苯乙醇（25.79%）、异戊醇（15.56%）、2,4,5-三氯苯基肉桂酸酯（13.29%）、2,3-丁二醇（7.10%）、3-甲硫基丙醇（3.67%）、乳酸（3.00%）等主要的风味成分，相对含量共68.41%。主成分分析法将6种样品分成两类，E样品的综合评分较高，说明银杏果采用E方式对良好风味的形成最有利，为银杏果精深加工过程中风味控制提供支持。

Headspace solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) technology combined with principal component analysis (PCA) was used to examine the changes of volatile flavor components in Ginkgo seed before and after the enzymolysis-fermentation process. The results showed that the types and relative contents of volatile flavor components of ginkgo seed prepared by different enzymolysis-fermentation processes were significantly different. A total of 212 kinds of volatile flavor components were identified in G, A, B, C, D, and E samples, with 77, 70, 45, 41, 79, and 80 types of flavor components, respectively, being found in these samples. The ginkgo seed produced through the mixed fermentation by amylase along with Lactobacillus plantarum and Saccharomyces cerevisiae (E) had the best flavor, significantly increased types and relative contents of alcohols and esters, and significantly decreased types and relative contents of hydrocarbons and aldehydes. The relative contents of volatile flavor components including nonanal, hexanal, octanal, decanal, hexanal, benzaldehyde, 2,2,4,6,6-pentamethylheptane, decane andxylene, which were the major contributors to the bad smell of ginkgo seed, decreased significantly or were not detected. The pleasant flavor components were produced, such as phenethyl alcohol (25.79%), isoamyl alcohol (15.56%), 2,4,5-trichlorophenylcinnamate (13.29%), 2,3-butanediol (7.10%), 3-methylthiopropanol (3.67%) and lactic acid (3.00%), with their relative content being 68.41%. The six samples were divided into two categories by the principal component analysis, and the comprehensive score of the E sample was the highest, indicating that the E method was the most beneficial method for the formation of good flavor of ginkgo seed. This study provides support for flavor control during the deep processing of ginkgo seed.

国家自然科学基金青年项目（31701605）；泰州市第五期“311高层次人才培养工程”（RCPY202045）；院科研项目（NSF201806）；江苏省大学生创新创业训练项目（202012806006Y）