Abstract:Gas chromatography-mass spectrometry（GC-MS）combined with electronic nose and tongue technologies were used to determine the volatile flavor components of calf meat，steak，jerky，and meat patties to obtain reference data on the volatile flavor identification of calf meat products.The results showed that the electronic nose and tongue technologies combined with principal component analysis（PCA）and radar chart analysis could visually distinguish the main volatile flavor contributors of calf meat and its three products.Thirty-six volatile flavor compounds were identified from raw meat and the three groups of calf meat products by GC-MS.Among them，14，19，26 and 23 volatile components were detected in the calf meat，steak，jerky，and meat patties，respectively.Acetic acid，hexanal，heptanal，nonanal，1-octene-3-ol，n-hexanol，3-hydroxy-2-butanone，and anethole were the main flavor components of raw and calf meat products.Valeral，2，3-butanediol，and naphthalene constituted the main flavor base of the three groups of processed calf meat products.