Abstract:Electronic nose and solid phase extraction （SPME）combined with gas chromatography （GC-MS）were used to qualitatively and quantitatively analyze the volatile flavor of tofu heated in different ways（microwave，boiling，steaming，frying and superheating steam），and at the same time to compare the content of isoflavones in different treatments.The results showed that 61 kinds of volatile flavor substances were identified，including 10 types of aldehydes，7 types of alcohols，19 kinds of alkanes，2 kinds of carboxylic acids，6 kinds of ketones，7 kinds of esters，4 kinds of phenols and 6 kinds of other types.Among them，there were 30 kinds of volatile flavor substances in the processed tofu，and the contents of flavor substances in the Fried and steamed processing groups were higher，respectively，75.281 mg/kg and 54.206 mg/kg.After different heat treatment，the flavor of tofu decreases or disappears，and its aroma increases.In the detection of isoflavone content，the content of genistein was reduced during the heat treatment，and the loss of cooking was significant－ly different from other groups.The content of several isoflavones in boiled tofu was lower than that in other treatment groups.