Abstract:Traditional Centropages mcmurrichi sauce have the problems of high salt, long period of production and unstable quality. In this article, the fermentation conditions of low salt Centropages mcmurrichi sauce were optimized using the secondary fermentation, and the volatile components of sauce were determined by headspace solid-phase microextraction method (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). Based on the single factor text and the sensory evaluation, the orthogonal test was designed to optimize the fermentation conditions of Centropages mcmurrichi sauce. As a result the first period of fermentation conditions were temperature 20℃, salt 11% and 7 day’s fermentation; the second period of fermentation conditions were rice wine 5%, sugar 11% and time 21d. The product got the 83.5 of sensory score and the content of amino acid nitrogen was 0.56g·100 mL-1. Totally 25 volatile compounds were detected in Centropages mcmurrichi sauce. Among them, the predominant compounds were aldehydes, ketones, alcohols, and furans, which were together responsible for the specific flavor of Centropages mcmurrichi sauce. Compared with Centropages mcmurrichi, the content of 3,5-Dimethoxy-4-hydroxybenzaldehyde and (E,E)-3,5-octadiene-2-ketone significantly reduced, while syringaldehyde and esters were increased, which made up the special flavour of Centropages mcmurrichi sauce. This result could provide a theoretical basis for the industrial production and flavor of high quality Centropages mcmurrichi sauce.