Abstract: The volatile compounds in pickles produced by inoculated fermentation or natural fermentation were isolated by solid phase micro-extraction (SPME) and analyzed by gas chromatograph-mass spectrometry (GC-MS). The results showed that 60 and 62 kinds of volatile compounds were detected in pickles resulting from inoculated fermentation and natural fermentation, respectively (29 were found in both pickles). In naturally fermented pickle, 16 kinds of esters, 15 kinds of alcohols and 2 kinds of sulfide were detected, accounting for 44.75%, 15.29% and 22.33% of total peak area, respectively. In pickle resulting from inoculated fermentation, 16 kinds of esters, 11 kinds of alcohols and 3 kinds of sulfides were detected, accounting for 48.23%, 5.17% and 33.66% of total peak area, respectively. This study revealed that esters and sulfide were the major compounds in pickles from both fermentation processes and that artificial inoculation resulted in faster fermentation in pickles.

Key words: pickle, volatile compounds, natural fermentation, inoculated fermentation