Abstract: Study on classification of food flavor and discrimination food quality characteristic according to volatile compounds.Multianalysis of different metal oxide sensors, which is FOX3000 Electronic Nose System (Alpha M.O.S, France), to test forflavor of 59 kinds of tea and 5 kinds of coffee with “no-breakage” method was made use, and then carried out principlecomponent analysis (PCA) and discriminant function analysis (DFA). Coffee were experimented the change of quality afterstored for 10 days in condition of different humidity and temperature. Analyzing the result manifestation can adapt for not onlythe type of flavor of tea, but also can applied to analysis of effect factor related food qualities such as producing area, storecondition and so on. The metals oxide sensors can still further expand to apply to discriminate with identify in the food qualitythat have the aroma performance.

Key words: metal oxide sensors, tea, coffee, classification, quality