Abstract:In order to compare the effect of electronic nose，electronic tongue and their signal combination technology in flavor evaluation of soy sauce，8 kinds of soy sauce from different producing areas were comprehensively evaluated uing the detection signals of electronic-nose，electronic-tongue and their integrating data，respectively，in combination with the mathematical methods of principal component analysis（PCA），discriminant index，quality control and mahalanobis distance.E-nose analysis showed that 8 samples could be divided into 3 groups，but the No.4 and 8 samples of the same group could not be distinguished.E-tongue analysis showed that No.2 and 3 samples had the highest similarity，No.1，5，6 and 8 samples had certain similarity，and No.4 and 7 samples showed the greatest difference.The fusion analysis of E-nose and E-tongue showed that 8 samples were also divided into 3 groups （3 flavors），moreover，there was no cross-coincidence in each group of samples.The combination of E-nose and E-tongue can comprehensively evaluate soy sauce from smell and taste，and has strong discrimination ability，which is a new trend of intelligent sensory evaluation of food flavor.