Abstract: Comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS) was used to identify and quantify the volatile flavor composition of special grade Pixian bean paste. A total of 987 compounds were detected 218 compounds of which including organic acids, amino acid their derivatives, sugars and their derivatives, alcohols, esters, phenols, ketones and aldehydes. The most abundant compounds were organic acids (72, 30.36%), followed by amino acids and their derivatives (40, 26.58%). This study provides a scientific basis for volatile flavor composition analysis, processing optimization and quality criteria improvement of Pixian bean paste.

Key words: Pixian bean paste, flavor components, comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS), organic acids, amino acids