Abstract: Objective: To analyze the change of volatile compounds in the fermentation broth during the submerged fermentation of Antrodia camphorata and further to conduct statistical analysis. Methods: Headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was applied to qualitatively and quantitatively analyze the volatile compounds. Principal component analysis (PCA) and cluster analysis (CA) were adopted to completely evaluate the volatile components of A. camphorata. Results: At different stages of the fermentation process, A. camphorata showed different aroma profiles and a total of 50 compounds were identified, including 10 alcohols and 16 esters. PCA results showed that the cumulative variance contribution rate of the first two principal components was 62.786%, which could represent the main volatile compounds of A. camphorate. CA results showed that the changes of volatile compounds in the whole fermentation process could be classified into three categories. Conclusion: The volatile compounds produced during the submerged fermentation process of A. camphorata could be used as an important natural resource in the fields of cosmetics and foodstuffs. Furthermore, the comprehensive analysis of volatile compounds could provide an important technical tool for evaluating the quality and value of A. camphorata-related products and developing new products in the future.

Key words: Antrodia camphorata, volatile compounds, headspace solid-phase microextraction-gas chromatography-mass spectrometry