Abstract: The aroma quality of Sichuan hot bean sauce samples of different fermentation periods, different fermentation methods and different manufacturing origins was analyzed with an electronic nose. The acquired experimental data were analyzed with principal component analysis (PCA) and statistical quality control (SQC). The aroma of Sichuan hot bean sauce varied with fermentation methods and fermentation period. PCA analysis could differentiate different samples. Hot bean sauce samples of Pixian and the other investigated manufacturing origins presented similarity and difference in odor fingerprint and could be distinctly differentiated by PCA and SQC.

Key words: electronic nose, Sichuan hot bean sauce, principal component analysis, statistical quality control