Abstract:Milk and wasabi were selected as the main raw materials to product a new type of wasabi healthy yogurt，The fermentation process of wasabi yoghurt was optimized by response surface method based on the single factor experiments，and headspace solid phase microextraction technology （HS-SPME）and gas chromatography-mass spectrometry （GC-MS）were used to determine volatile flavor compounds in wasabi yogurt and ordinary yogurt.The results showed that the optimal processing conditions of wasabi yogurt optimized by response surface method were 4.8%wasabi powder，3.3%starter inoculation，6.9%granulated sugar，6.2 h fermentation time.The sensory quality score under the condition was 94.78.The results of horseradish and ordinary yogurt volatile flavor material by gas chromatography and mass spectrometry technique indicated that horseradish yogurt contains 32 kinds of volatile flavor substances，mainly composed of 7 kinds of aldehydes（17.96%），9 kinds of esters（19.6%），2 kinds of alcohols（5.6%），3 kinds of ketones（24.59%），7 kinds of acids （22.72%）.Acids，aldehydes，esters，ketones compounds was higher than ordinary yogurt，and acid compounds was lower than those of plain yogurt，the alcohol，esters，ketones compounds increased and the acid compounds decreased，which made the horseradish yoghourt product taste softer and formed its unique spicy fragrance.