Abstract:Glutinous rice was fermented naturally 15 d at 25-30 ℃.After that，the rice was washed until it tasted light and wrapped into zongzi with frozen Ruo leaves.Using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry（HS-SPME-GC-MS）and taking the quantity and relative content of flavor substances in zongzi as indicators，the extraction conditions of the flavor substances were determined by single factor experiment.Under the above extraction conditions，the quantity and relative content of flavor substances in fermented and unfermented zongzi were determined to explore the causes of flavor change.The results showed that the optimum extraction conditions were follows：sample 25 g，carbon/PDMS，extraction temperature 60 ℃，and extraction time 45 min.Under these conditions，89 flavor substances were detected in the fermented zongzi with relative content of 80.55%，while 80 were detected in the unfermented zongzi with relative content of 87.88%.Aldehydes and alcohols in the flavor substances of finished zongzi after fermentation increased by 9 and 5 kinds，respectively，compared with those before fermentation.The relative content of aldehydes and ketones decreased by 9.54% and 3.22%，respectively，and the relative content of furans and alcohols increased by 6.86% and 5.49%，respectively.In the monomers，2-pentylfuran，2-hexenal，1-hexanol，2-ethylfuran，1-butanol，and 1-octanol rose relatively significantly，while hexanal，2-heptanone，and 1-octene-3-ol decreased relatively significantly，and butyric acid was detected.Varied types and relative content of aldehydes，alcohols，furans and acids were the main reasons for the flavor change of glutinous rice.