为研究不同年份长期发酵大头菜挥发性风味物质的不同，以四川长期发酵6年（6Y）、8年（8Y）、10年（10Y）大头菜为研究对象，采用气相色谱-质谱联用技术（GC-MS）对3种不同年份长期发酵大头菜的挥发性风味物质进行测定，并结合多元统计分析进行分析。结果表明，3种大头菜中共检出58种挥发性风味成分，其中酸类35种、醇类12种、酯类5种、醛类4种及酮类2种。发酵过程中，酯类物质的含量呈先下降后上升趋势，酸类物质含量呈先上升后下降趋势，醇类物质含量呈下降趋势。酸类化合物是长期发酵大头菜中含量最丰富的挥发性风味化合物，在三种大头菜中分别占比73.05%、78.07%和60.42%，酯类物质含量由2.36%上升至17.72%，多元统计分析表明3种长期发酵大头菜挥发性风味成分存在显著性差异。数据分析表明各类风味物质在发酵过程中发生了不同程度的化学反应生成其他类的风味成分，从而形成了不同年份长期发酵大头菜的独特风味。该研究揭示了大头菜长期发酵过程中风味物质的变化趋势，为长期发酵大头菜产品的开发提供了一定的理论依据。

In order to study the differences in the volatile flavor compounds of long-terms fermented kohlrabies for different time periods, Sichuan long-term fermented kohlrabies for 6 years (6Y), 8 years (8Y) and 10 years (10Y) were employed in the present study. The volatile flavor compounds of the three long-term fermented kohlrabi were analyzed by gas chromatography-mass spectrometry (GC-MS), combined with multivariate statistical analysis. The results showed that 58 volatile flavor compounds were detected in the three long-term fermented kohlrabies, including 35 acids, 12 alcohols, 5 esters, 4 aldehydes and 2 ketones. During fermentation, the content of esters first declined then increased, the content of acids first increased then declined, and the alcohol content showed a decreasing trend. Acidic compounds were the most abundant volatile flavor compounds in long-term fermented kohlrabi, accounting for 73.05%, 78.07% and 60.42% of the 6Y, 8Y and 10Y fermented kohlrabi, respectively. The content of esters increased from 2.36% to 17.72%. Multivariate statistical analysis showed that there were significant differences in the volatile flavor components of the three long-term fermented kohlrabi. Data analysis showed that various flavor substances underwent different degrees of chemical reactions during the fermentation process, causing the formation of unique flavors of long-term fermented kohlrabi for different years. The present study revealed the changing trend of flavor substances during long-term fermentation of kohlrabi, and provides a theoretical basis for the development of long-term fermented kohlrabi products.

四川省重点研发计划项目（2022YFN0014；2021YFQ0072）；四川省科技计划项目（2021YJ0275）；四川省重点实验室开放基金（2019GTY004）