Abstract:In order to study the effect of different reaction times on the volatile flavor compounds of the arginine-glucose Maillard reaction system，an electronic nose and gas chromatography-mass spectrometry（GC-MS）were used in conjunction with principal component analysis（PCA）and linear discriminant analysis（LDA）were used to analyze the difference of the volatile flavor components of the arginine-glucose Maillard reaction system at different reaction times.The results showed that both PCA and LDA could distinguish 30 d and 40 d samples better，but for other samples，PCA was better than LDA.GC-MS had detected a total of 50 volatile substances from the arginine-glucose Maillard reaction system，which could be divided into 6 types of substances including alcohols，aldehydes，ketones，esters，alkanes and other compounds.Ester substances were the main volatile substances in the 10 d and 20 d samples，and alcohols were the main volatile constituents in the 20 d and 30 d samples.The main volatile constituents were significantly different at different reaction times.Principal component analysis was performed on the volatile substances of different arginine-glucose Maillard reaction system samples，the quality evaluation model was established，and the order of comprehensive scores at different times was 20，10，60，40，30 d and 50 d.