Analysis of volatile compounds of Antrodia camphorata in submerged culture using headspace solid-phase microextraction

► Volatiles of fermented Antrodia camphorata were analysed by HS-SPME-GC-MS. ► Aroma of fermented A. camphorata was evaluated by HS-SPME-GC-O. ► HS-SPME condition for the volatiles was extensively optimised by a D-optimal design.