Abstract: The changes of the main active ingredients and the sensory quality in liquid fermentation of Gastrodia elata with traditional kombucha consortium were further analyzed in the study. The results showed that after 5 days of kombucha fermentation, the pH of fermentation liquid decreased and the total acid content increased significantly, among which acetic acid, succinic acid and other organic acids increased most obviously. The fermentation with kombucha consortium significantly increased the contents of total polyphenols, total flavonoids and p-hydroxybenzyl alcohol.The volatile components of the fermentation broth of Gastrodia elata were analyzed by electronic nose combined with SPME-GC/MS (Solid Phase Microextraction-gas chromatography-mass spectrometry). The results showed that various flavor substances were produced by kombucha fermentation. Further sensory evaluation showed that kombucha fermentation could significantly reduce the unpleasant odor of Gastrodia elata and give it a fruity flavor.These studies provided theoretical basis and technical support for the in-depth development and utilization of Gastrodia elata.

Key words: Gastrodia elata, kombucha consortium, fermentation, p-hydroxybenzyl alcohol, sensory quality