Abstract:Using headspace solid phase microextraction-gas chromatography-mass spectrometry （HS-SPMEGC-MS） combined with an electronic nose，the prepared fresh Codonopsis pilosula compound beverage（control group）was analyzed for volatile flavor compounds，and the changes in flavor compounds of Codonopsis pilosula compound beverage samples（experimental group） stored for 30 days at different temperatures（4，25，37 ℃）were investigated.The results showed that in the control group，a total of 29 volatile substances were detected，including 7 aldehydes（30.69%）.Compounds such as n-hexanal，furfural and 2-hexenal gave the Codonopsis pilosula compound beverage a special aroma.A total of 24 volatile substances were detected under 4℃ storage conditions，including 5 aldehydes（3.01%）；under 25℃ storage conditions，a total of 15 volatile substances were detected，including 7 aldehydes（39.03%）；At 37℃ storage conditions，a total of 29 volatile substances were detected，including 11 aldehydes（25.55%）.The relative content of aldehydes in the Codonopsis pilosula compound beverage under the storage condition of 25℃was the largest.The results of principal component analysis and linear discriminant analysis showed that under the storage condition of 25℃，the Codonopsis pilosula compound beverage had good aroma-producing characteristics，and the content of alcohols，aldehydes and ketones was abundant.At the same time，the sensory evaluation results showed that the beverage tastes best under the storage condition of 25℃.