Analysis of the effects of yeast on volatile components in soybean paste by SPME combined with GC-O-MS

The volatile aroma constituents of the three soybean paste samples were separated and purified by SPME(solid phase microextraction) method. The volatile components in the three kinds of soybean paste were analyzed by GC-O-MS(gas chromatography-sniffing-mass spectrometry). The samples were added to the S3 type yeast and then fermented for two months, in the overall flavor and volatile material content, were far better than the non-S3 yeast fermentation 2 months directly to the sample 1 and the addition of S3 type yeast and fermentation 1 month sample 2.