Analysis of Volatile Substances Difference in Hazelnut Soy Sauce at Different Fermentation Stages Based on <scp>HS</scp>‐<scp>SMPE</scp>‐<scp>GC</scp>/<scp>MS</scp>

ABSTRACT Hazelnut meal, as a by‐product of hazelnut oil extraction, is not only rich in protein but also has the potential to become a high‐quality plant protein source. In this study, we innovatively developed a novel hazelnut soy sauce product using hazelnut meal as the main raw material. The volatile components of hazelnut soy sauce in different fermentation stages were analysed by HS‐SPME‐GC/MS technique. The results of the analysis showed that 127 different volatile substances were identified in the samples tested, including alcohols, aldehydes, acids, esters, ketones, phenols, furans, pyrazines and other categories. In addition, we found that there were significant differences in the volatile components of hazelnuts soy sauce at different fermentation stages, and these differences were mainly driven by eight key volatile substances such as isoamyl acetate, phenylethanol, 1‐octene‐3‐ol, phenylacetaldehyde, benzaldehyde, ethyl acetate, isoamylaldehyde and 2,6‐dimethylpyrazine. This study not only provides a preliminary insight into the dynamic changes of volatile substances in hazelnut soy sauce during fermentation but also opens up a new way for high‐value utilisation of hazelnut meal.