Volatile metabolites of Clavispora lusitaniae J5 in different culture were studied. The extracts of potatoes， sorghum， wheat， and red millet were used as the culture medium to cultivate Clavispora lusitaniae J5. The volatile metabolites were investigated by means of headspace solid-phase microextraction-two dimensional gas chromatography quadrupole time-of-flight mass spectrometry， and analyzed by chemometric methods. A total of 65 volatile compounds were detected in cultures of Clavispora lusitaniae J5. There was greater abundance of volatile components in HXM， and greater total concentration of volatile components in XM. There was no significant difference in the concentration of ethanol， ethyl hexanoate， ethyl octanoate， phenylethyl acetate， acetaldehyde and ethyl heptanoate among the three types of grain cultures. 40 Key volatile metabolites with variable importance in projection (VIP)>1 and significant differences in content were obtained by the orthogonal partial least-squares regression discriminant analysis model， as well as 5 volatile metabolites with significant differences in content with VIP<1. Hexanol， butyl acetate， heptanal， 3-methylbutanal， 2-pentyl furan， 1-octen-3-ol， 3-methyl-1-butanol， cis-2-heptanal were the important aroma compounds with relative odor activity values (ROAV)>1 in the culture of HXM. Although they were different from the important aroma compounds in the culture of XM， they were common aroma components in fermented wine. Therefore， it is feasible to cultivate Clavispora lusitaniae J5 with red millet for enhancing the aroma of the red-millet Huangjiu.

Clavispora lusitaniae  /  culture  /  volatile  /  metabolites  /  odour active