Abstract:This study utilized electronic nose （E-nose） and electronic tongue （E-tongue） technologies， combined with chemometric methods， including principal component analysis （PCA）， linear discriminant analysis （LDA）， and Euclidean distance analysis， to differentiate the odor and taste profiles of fermented apple， jujube， pumpkin， and tomato powder. The results showed that E-nose analysis revealed significant differences in odor composition among the four fermented powder. Key compounds contributing to these differences included alkanes， alcohols， ketones， aldehydes， and carbon-containing compounds. Meanwhile， E-tongue analysis demonstrated that all four fermented fruit and vegetable powder exhibited significant differences in taste characteristics.