This experiment aimed to investigate the components of volatile substances in avermectin fermentation broth and the volatile differential metabolites across different fermentation periods.Utilizing headspace solid-phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC/MS)non-targeted metabolomics technology in conjunction with odor activity value(OAV),the volatile components in 36 h and 168 h fermentation broths were qualitatively and quantitatively analyzed.The differential volatile metabolites were analyzed by principal component analysis(PCA),orthogonal partial least squares discriminant analysis(OPLS-DA)and cluster analysis(HCA).The findings revealed that 396 volatile organic compounds were detected in the fermentation broth of avermectin,primarily consisted of hydrocarbons,halogenated hydrocarbons,alcohols,ketones,esters,heterocyclic compounds and terpenoids;among them,there were 11 substances with OAV>200,which were the key components contributing to the odor of avermectin fermentation broth.There were two distinct metabolites identified from the two fermentation periods,namely 5-methyl-2-heptanone and o-cymene.
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