Abstract:The cold-adapted α-amylase enzymatic hydrolysis process of 'Xuzishu No. 8' purple sweet potato was optimized. Gas chromatography-ion mobility spectrometry（GC-IMS） technology was used to analyze the changes in volatile flavor components in purple sweet potato pulp before and after heating and enzymatic hydrolysis. The results showed that the optimal hydrolysis conditions of purple sweet potato pulp with the α-amylase were as follows：pH of 6.0，enzyme amount of 40 U/g，enzymatic hydrolysis temperature of 45 ℃，and enzymatic hydrolysis time of 60 min. Under the optimal enzymatic hydrolysis conditions，the reducing sugar content of purple sweet potato pulp was 1.77%. Purple sweet potato pulp samples at different incubation temperatures and before and after enzymatic hydrolysis could be visually distinguished by the difference comparison map and fingerprint of GC-IMS. In total，58 and 73 aroma components were identified in purple sweet potato at 40 ℃ and 85 ℃，respectively. Heating was beneficial to the release of volatile flavor components in purple sweet potato pulp. Enzymatic hydrolysis could increase the concentration of 51 volatile flavor components such as aldehydes，alcohols，ketones，and esters in purple sweet potato pulp，which showed typical odor characteristics such as lipid，floral，fruity，and wine. Principle component analysis （PCA） showed that the contribution rate of PC1 and PC2 was 85% and 10%，respectively，and the cumulative contribution rate reached 95%.