Abstract: In this research, electronic nose (E-nose) and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to evaluate and compare the volatile components of potato bread on day 1 and 6 of storage at room temperature or on day 6 of storage under cold conditions. The results showed that the E-nose could distinguish among the flavors of potato bread after storage at room temperature and under cold conditions for 1 to 9 days. The contribution rates of the principal components and the ?avor discrimination of samples were quanti?ed by principal component analysis (PCA) and linear discriminant analysis (LDA), respectively. The discriminant factor analysis was used to establish a potato bread recognition library model. The results of HS-SPME-GC-MS analysis showed that a total of 28 volatile compounds were identified in potato bread, 17, 4 and 14 of which were found to be present in the 1- and 6-day stored samples at room temperature and the 6-day cold-stored sample, respectively. During storage, the flavor profile changed obviously. Acids, esters, ketones and hydrocarbons disappeared during cold storage. During storage at room temperature, aldehydes and ethers disappeared, while the relative contents of alcohol compounds increased significantly. Conclusively, GC-MS combined with E-nose could be used in comprehensive flavor evaluation of potato bread during storage.

Key words: potato bread, headspace-solid phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), electronic nose, shelf life