Abstract: Solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to analyze the volatile flavor compounds of laboratory-made hurood during different fermentation stages. Sensory evaluation was conducted on huroods made in our laboratory and by herdsmen. A total of 66 volatile flavor compounds were identified during different fermentation periods, of which 45 were detected during the initial period (2–4 h) with the dominance of fatty acids, 27 were detected during the middle period (4–8 h) with alcohols and ketones being the predominant ones, and 44 were detected during the late period (from 8 h to the end), the predominant being ketones and benzenes. Sensory evaluation demonstrated that compared with that made by herdsmen, the laboratory-made hurood tasted more delicate, and was richer in milk flavor. The results of pH 4.6 soluble nitrogen quantification also confirmed this conclusion.

Key words: laboratory-made hurood, volatile flavor compounds, SPME, GC-MS, sensory evaluation