Abstract:To investigate the effects of solid-state fermentation by Fomitiporia yanbeiensis on soybean flavor components，this study employed fully automated headspace gas chromatography-ion mobility spectrometry（GC-IMS） to analyze and detect the components and relative content of flavor compounds metabolically synthesized during fermentation，with F. yanbeiensis as the fermentation strain and soybeans as the fermentation substrate. The results showed that a total of 77 volatile organic compounds were detected in F. yanbeiensis，soybeans，and fermentation products，among which 28 have been identified （including 16 kinds of aldehydes，6 ketones，5 alcohols，and 1 ester） while 49 remained unidentified. In the final fermentation products，a total of 27 flavor organic compounds were detected. Compared to soybeans and F. yanbeiensis，2 new substances were added （methyl hexanoate monomer and 2-hexenol monomer），the 2-nonenal dimer was no longer present. The content of 10 substances increased，including 7 aldehydes，2 ketones，and 1 alcohol；the content of 4 substances decreased，including 1 aldehyde and 3 ketones. In conclusion，solid-state fermentation by F. yanbeiensis can effectively change the flavor components of soybeans.