Abstract:To investigate the effect of Pichia pastoris on flavor quality of sour porridge，using yeast and lactic acid bacteria to ferment sour porridge，meanwhile lactic acid bacteria was single fermented sour porridge as control.Electronic nose combined with gas chromatography-mass spectrometry（GC-MS）was used to analyze the volatile flavor compounds of sour porridge，then its flavor quality were evaluated by multi-statistical methods.The principal component analysis and multivariate analysis of variance found that there was a significant difference in the flavor quality of sour porridge between the lactic acid bacteria groups and other two groups（P ＜0.001）.A total of 162 volatile components were detected by GC-MS，mainly including esters，alkanes，alcohols，aldehydes，ketones，acids and amines.Furthermore，the paired t-test analysis showed that 3-methyl-1-butanol，hexanal，ethyl acetate and ethanol were main volatile compounds which caused differences in the flavor quality of sour porridge（P＜0.01）.