Abstract: The fermentation of Spirulina by Mucor wutungkiao was carried out as described for sufu. Direct thermal desorption (DTD)-GC-MS was used to determine volatile compounds in non-fermented and fermented Spirulina. The flavor of Spirulina was substantially improved by Mucor wutungkiao fermentation and changes in the kinds and amounts of volatile compounds were observed. Moreover, the kinds of alcohols and some unpleasant flavor compounds including aldehydes and ketones obviously decreased and new compounds responsible for braised meat and milky flavors were formed, 2-hydroxy-cyclopentadecanone and 5,6,7,7-tetrahydro-4,4,7a-trimethyl-(R)-2(4H)-benzo-furanone.

Key words: Spirulina, flavor, deodorization, mold, DTD-GC-MS