Abstract:With sauerkraut and pork ribs as the main ingredients，this study aims to investigate the changes in volatile flavor compounds in instant sauerkraut and pork ribs with bone broth during storage. The optimal process for preparing instant sauerkraut and pork ribs with bone broth was used，and changes in volatile flavor compounds during storage were analyzed by using headspace solid-phase microextraction-gas chromatographymass spectrometry（HS-SPME-GC-MS） and electronic nose technology，combined with relative odor activity value （ROAV） and orthogonal partial least squares discrimination analysis （OPLS-DA）. The principal component analysis of the electronic nose showed that the samples after storage of 0，15，and 25 d were close to the Xaxis，with similar odor characteristics，while the sample after storage of 20 d was far from the X-axis and significantly different from the other storage periods. A total of 52 volatile flavor compounds from six categories were identified by HS-SPME-GC-MS. During different storage periods （0，5，10，15，20，25，and 30 d），32，37，34，35，31，28，and 27 volatile flavor compounds were detected，respectively. The aldehyde compounds accounted for high relative contents of 29.78%，20.53%，20.09%，25.20%，21.73%，19.88%，and 20.35%，with a high proportion of octanal，decanal，hexanal，and （E，E）-2，4-decadienal. The acid compounds had relative contents of 16.04%，34.19%，30.11%，19.55%，38.27%，42.51%，and 41.96%，with acetic acid，palmitic acid，and lauric acid being the most prevalent flavor compounds. These results were consistent with the electronic nose analysis. According to ROAV and OPLS-DA analysis，the key flavor compounds for distinguishing the differences between sauerkraut and pork ribs with bone broth during different storage periods were （E，E）-2，4-decadienal，lauric acid，estragole，octanal，decanal，and dimethyl trisulfide.