Abstract:The profiling flavor compounds of Sachima during storage were extracted and determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the major volatile components of Sachima were aldehydes, ketones, esters and heterocyclic compounds. Among these flavor components, the relative content of linear-chain aldehydes increased, indicating the oxidation of Sachima lipids during storage; the relative content of ethanol, ketones and esters decreased, resulting the fragrance loss of Sachima; the relative content of maltol and pyrazines increased, which indicated that Maillard reaction was still proceeding during storage；the decrease of ethanol influences the fragrance coordination of Sachima.
