Volatile compounds of 7 commercial fermentation starters, including 4 traditional , 2, and 1 crude amylolytic enzyme, were extracted using solvent-assisted flavor evaporation (SAFE), and extracts were analyzed using GC-MS. A total of 70 volatile compounds, including 4 esters, 10 acids, 16 alcohols, 16 hydrocarbons, 9 ketones, 5 aldehydes, 3 volatiles phenols, and 7 miscellaneous components were identified. Concentrations of volatile compounds, including 4,6-dimethylundecane, methyl 2-hydroxybenzoate, 1-hexanol, 2-phenylethanol, 3-methylbutanoic acid, and hexanoic acid were higher in 4 traditional starters than in others. The major volatile components in 2 starters were the hydrocarbones dodecane, heptadecane, octadecane, and nonadecane. Concentrations of 2-methoxy-4-vinylphenol and 3-hydroxy-2-butanone were highest in the crude amylolytic enzyme starter. Compositions and amounts of volatile compounds were different among the 7 commercial fermentation starters.

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