Abstract:In order to reveal the effect of electron beam irradiation on pork flavor，this study analyzed the flavor of chilled pork tenderloin treated by low-dose electron beam irradiation（1，2，3 kGy and 4 kGy）.Using ultrafastgas chromatography（GC）coupled to electronic nose，electronic tongue，and headspace solid-phase microextraction（HS-SPME）combined with gas chromatography-mass spectrometry（GC-MS），as well as pre-column derivatization of phthalaldehyde and fluorenylmethyl chloroformate，the free amino acids were determined and the flavor substances were analyzed qualitatively and quantitatively.The results showed that the total content of free amino acids in the pork tenderloin after irradiation at 1 kGy and 2 kGy was lower than that in the control group（P＜0.05）.The electronic tongue results indicated that the irradiated samples were different from the control in sour taste，sweet taste，bitter taste，and bitter aftertaste.The electronic nose results showed that there were differences between the irradiated samples and the control in smell，and the sample irradiated at 2 kGy was the closest to the unirradiated sample in terms of volatile flavor substances.Meanwhile，the results of HSSPME-GC-MS showed that the volatile flavor substances in the irradiated samples increased.The findings of this study indicated that electron beam irradiation had an effect on the flavor of chilled pork tenderloin，and different irradiation doses had different effects on the flavor of chilled pork tenderloin.