In order to understand the differences in flavor characteristics of two celery varieties,'Jinkou'and'Majiagou',the aroma volatile components of different parts from two celery varieties were analyzed and compared by using electronic nose method and gas chromatography-ion mobility spectroscopy(GC-IMS).The results showed that all 10 sensors of the electronic nose responded to the aroma compounds of two cel-ery varieties,which effectively distinguished the volatile substances.The aroma differences were mainly concentrated in the W5S(nitrogen oxides)and W1W(sulfides)sensors.A total of 50 volatile compounds were identified by GC-IMS technique,and the differences in aroma between two celery varieties were main-ly concentrated in olefins,esters,and ketones.By combining electronic nose and GC-IMS technique,the differences of volatile components in different parts of'Jinkou'and'Majiagou'celeries can be detected,pro-viding a reference for improving varieties and quality in the future.
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