Abstract:The changes in volatile flavor compounds of fresh Ganoderma sinense after pasteurization treatment were investigated. Headspace solid-phase microextraction-gas chromatography-mass spectrometry （HS-SPMEGC-MS） and relative odor activity value（ROAV） were employed to analyze fresh G. sinense and the samples treated at four different temperatures（80， 85， 90， and 95 ℃）. The results revealed that a total of 71 flavor compounds were detected across the five samples. Among them， alcohols exhibited the highest relative content in fresh G. sinense， accounting for （69.65±2.82）%， with 1-octen-3-ol being the most abundant component[（64.61±2.27）%]. Following pasteurization， the relative content of alcohols and ketones decreased， while that of aldehydes， alkanes， and alkenes increased， with aldehydes having the highest relative content. ROAV analysis indicated that 25 compounds （ROAV≥0.1） contributed to the flavor of the samples， of which 18 were key flavor compounds（ROAV≥1）. The most critical flavor compound in fresh G. sinense was 1-octen-3-ol，which imparted a mushroom-like aroma. In samples treated at 80， 85， and 90 ℃， the most critical flavor compound was 3-methylbutyric acid， presenting a sour and rancid odor. In the sample treated at 95 ℃， the most critical flavor compound was （E，E）-2，4-nonadienal， presenting a fatty and floral odor.