Abstract:The electronic nose and purge and trap-gas chromatography-mass spectrometry（PT-GC-MS）were used to analyze the effect of three storage temperatures（10，25，40 ℃）and four packaging conditions（air，N2，CO2，deoxygenation ）on the volatile odor of Gastrodia elata slices. The results indicated that during the 120 d storage period，there were some differences in the volatile odor of dried G. elata slices under different temperatures and packing conditions. Temperature is the most important factor affecting the volatile odor of dried G. elata slices in the storage period，and low temperature is more favorable for preserving the volatile components of dried G. elata slices. The secondary factor is the packaging conditions，and under the same temperature，deoxygenation treatment is more conducive to maintaining the volatile odor of dried G. elata slices.With the extension of storage time，the types and contents of volatile components in dried Gastrodia elata slices have changed under different temperatures and packaging conditions. During the 120 d storage period，the deoxygenation treatment at 10 ℃detected 30 volatile components with a total content of 214.52 μg/g，where alcohols account for 54% of the total volatile components，esters for 14%，alkanes for 10%，close to the volatile content in the control group. Therefore，deoxygenation packaging at 10 ℃is the optimal storage condition for dried G. elata slices，preserving their flavor components with minimal loss，and allowing for effective retention over an extended storage period.