Abstract: In this study, an electronic nose and an electronic tongue as well as gas chromatography-mass spectrometry (GC-MS) were employed to evaluate the flavor compounds of rye tea made from ungerminated and germinated rye seeds. Qualitative analysis was performed based on retention indices. The results showed that the flavor of rye tea apparently changed after germination. The bitter and sour taste detected using the electronic tongue both decreased, reaching the lowest level on the third day of germination. The relative contents of aldehydes, ketones and phenolics contributing to the aroma of rye tea reached the maximum on this day, increasing by 22.09%, 2.07% and 2.75% as compared with those before germination, respectively. A total of 13 aroma components were newly formed in rye tea during the 3-day germination period.

Key words: electronic tongue, electronic nose, gas chromatography-mass spectrometry, retention index, sprouted rye tea