IIn this study,an electronic nose was employed to collect volatile substances from six types of dried seafood products:scallop,cuttlefish,squid,shrimp,small fish,and clam.The odor components and their characteristics were analyzed using radar response maps.To classify the six dried seafood products,linear dis-criminant analysis and cluster analysis were utilized.Additionally,the flavor characteristics among different grades of dried scallop were extracted,leading to the development of a recognition pattern for the quality identi-fication of unknown samples.This research offers a novel methodology for flavor analysis,quality assessment,and the processing and production of dried seafood products.It provides valuable insights for flavor research,quality enhancement,and processing guidance in the dried seafood industry.
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