Abstract:Fresh Hemerocallis citine Baroni was used as raw materials to analyze the changes in its physical properties and color under original conditions，hot air drying （60 ℃），and vacuum freeze-drying （-40 ℃）. The changes in the sensory quality of fresh Hemerocallis citine Baroni and those after drying treatment such as taste and flavor substances were analyzed by electronic tongue and electronic nose detection technologies. Furthermore，the changes in the total flavonoids and polyphenols in Hemerocallis citine Baroni were analyzed. The results showed that the longitudinal diameter of fresh Hemerocallis citine Baroni was about 7.854-9.494 cm，and the transverse diameter was about 0.8 cm. The weight of a single flower was about 2.3-2.5 g. The color index of fresh Hemerocallis citine Baroni was 2.73，while that of hot air-dried Hemerocallis citine Baroni was 16.00. The electronic tongue taste sense analysis showed that the sweet taste value of fresh Hemerocallis citine Baroni was 8.7，which was higher than that of hot air-dried and vacuum freeze-dried Hemerocallis citine Baroni，and the bitter taste value was 4.0. The umami taste value of hot air-dried Hemerocallis citine Baroni was as high as 8.5，and the bitter taste value of vacuum freeze-dried Hemerocallis citine Baroni was 8.7. The similarity analysis showed that the taste similarity of hot air-dried and vacuum freeze-dried Hemerocallis citine Baroni was higher，but the taste similarity was lower between fresh and vacuum freeze-dried Hemerocallis citine Baroni. Electronic nose analysis showed that there was a main characteristic peak between 20 and 30 s of retention time in all three kinds of Hemerocallis citine Baroni. The flavor substances with a correlation index above 80% were probably ethyl cyclopentane. In addition，the flavor substances with a correlation index above 80% were different among fresh and dried Hemerocallis citrine Baroni at different retention time. The content of total sugar，total acid，protein，total flavonoid，and polyphenol of vacuum freeze-dried Hemerocallis citrine Baroni was higher than that of hot air-dried Hemerocallis citrine Baroni. The content of total flavonoids and polyphenols in fresh Hemerocallis citrine Baroni was higher than that in vacuum freeze-dried Hemerocallis citrine Baroni. Therefore，the physical properties，color，and nutrients of Hemerocallis citrine Baroni could be maintained better under vacuum freeze-drying treatment，but the functional components of Hemerocallis citrine Baroni such as flavonoids and polyphenols would be destroyed，and the bitter taste of Hemerocallis citrine Baroni was increased.