Abstract:Proso millet cakes were developed by adjusting the ratios of nonwaxy and waxy proso millet flour and konjac glucomannan，and subjected to quantitative description analysis by a trained panel.For the analysis，ten aroma terms，nine flavor terms，and ten texture terms for proso millet cake were developed.Two-way analysis of variance and principal component analysis（PCA）showed that the ratio of nonwaxy and waxy millet flour was the most important factor that affected the aroma attributes of the cakes，including sweetness，baked，cooked sesame，caramel，flavor attributes of caramel，texture attributes of moisture，roughness，springiness，hardness，moisture absorption，adhesiveness to teeth，and cohesiveness of mass.The change in the ratio of konjac glucomannan affected the sensory characteristic of density.