五味（甘、酸、苦、辛、咸）调和作为饮食调味重要法则，但臭味不是五味之一。臭味食品尽管一般人无法接受，但有其浓厚的地域特色和文化特色均显示其存在的魅力，南方臭豆腐是具有臭味的食品代表之一，制作南方臭豆腐的关键在于臭豆腐卤水的风味形成机理。本项目以南方臭豆腐卤水为研究对象，采用冬笋、豆豉、苋菜梗、香菇为发酵基质，跟踪发酵过程中微生态变化并对优势微生物的分离筛选及鉴定，测定发酵过程中各类主要成分变化；利用不同的微固相萃取结合气质联机对其制作过程中挥发性成分变化，并确定挥发性成分的分析方法，在此基础上确定其相对含量和主要成分构建臭豆腐卤水的挥发性成分的指纹图谱。结合高效液相色谱串联三重四级杆质谱定量分析其主要成分，并结合现代分析技术与发酵工程技术模拟卤水发酵全过程，获得臭豆腐卤水风味物质形成的机理，以此期待为传统产业的传承与发展提供理论基础，并为这一食品的品质安全、溯源管理提供科学依据。

The harmony of Five tastes (sweet, sour, bitter, pungent and salty) is an important rule of food flavoring.But the stinky flavor is not one of the five primary tastes .Stinking food are not accepted by most individuals , but they still display their charms because of their Strong local and cultural characteristics. the flavor formation mechanism of brine is the key to make Southern-China stinky tofu . This project focused on the Southern-China stinky tofu brine,chose Bamboo Shoot, fermented blank bean,Amaranth stalks and Shiitake mushroom as the fermentation medium, traced the variation of the micro-ecology during the fermentation and also separated, selected and identified the dominant microorganisms. Then determined the variation of the main components. Using different solid phase micro-extraction (SPME）combined with Gas chromatography-Mass spectrometry （GC MS) to determine the changes of the volatile flavors during the fermentation and chose the analysis method for the volatile flavors. Then detected the relative amount and main components of the brine to construct the volatile components fingerprint chromatography of stinky tofu on this basis .Quantitative analyzed the main components of the brine with the method of HPLC tandem triple level 4 pole MS.and Simulated the overall process of the brine fermentation combined with modern analysis techniques and fermentation engineering techniques.finally obtained the formation mechanism of the volatile flavors of the stinky tofu fermentation brine,in order to provide a theoretical basis for the inheritance and development for traditional industries.and also provide this food with a scientific basis for future development, quality safety and traceability management.