Abstract:Abstract：Theflavorprofile characterizationsofcommercialchopped chiliwerestudied by gas chromatography-mass spectrometer（GC-MS）and electronic nose.The results showed that a total of 81 volatile compounds were identified and quantified in 15 samples，ethyl acetate，acetic acid，ethanol，isoamyl alcohol，ethyl lactate and propyl alcohol were major volatile components in commercial chopped chili，with the relative abundance of 49.44%，15.13%，12.62%，6.02%，3.38%，and 3.35%，respectively.Cluster analysis showed 15 commercial chopped chili samples could be divided into 2 clusters based on electronic nose，and aromatic compounds and organic sulfides were identified by significance analysis as key variables associated with the flavor quality difference.The result of GC-MS indicated that the relative abundance of ethyl acetate and ethyl lactate were higher in commercial chopped chili with better flavor quality （P＜0.05），while ethanol and acetic acid showed the opposite situation（P＜0.05）.