Abstract:Abstract：Apple and truffle as raw material，apple cider vinegar by fermentation brewing and truffle extract was abtained by ethanol solution extraction method，and using the alcoholometer method，fehling reagent and acidbase titration analysed the changes of alcohol content，sugar and acidity in the fermentation process.The proportion of truffles-apple cider vinegar was optimized by orthogonal design.The quantitative analysis of alpha male alkanol in the truffle was detected by gas chromatography，and the amino acid and volatile flavor components in the truffle apple vinegar with the optimal proportions were analyzed.The results showed that the sugar content of apple juice was decreasing，and the alcohol content was increasing with the increase of fermentation time at alcohol fermentation period，but it was no significant changes after 6 d fermentation（p＞0.05）.With the increase of fermentation time，the alcohol content gradually decreased and the acidity increased rapidly，it was no significant changes after 5 d fermentation（p＞0.05）.The optimal mix ratio of truffle-apple cider vinegar was 7 g sucrose and 11 mL truffle extract and 34 mL apple vinegar.The content of alpha male alkanol of truffles and its isomers were 0.019 2 μg/100 g and 0.707 μg/100 g，respectively.A total of 12 amino acids（288.43 mg/100 mL）were detected in truffles-apple cider vinegar.It contains 6 essential amino acids（32.41 mg/100 mL）.In addition，24 flavor compounds were detected，including 15 esters.