Abstract:In order to explore the reasons for the changes of taste and flavor of potato puree after frozen storage，this experiment used Jizhang 12 potato to prepare wet mash，and compared the smell，taste and aroma components of fresh potato mash frozen at-18℃for 30 d and thawed at 4℃for 12 h by using electronic nose，electronic tongue and gas chromatography-mass spectrometry.Fresh and frozen potato puree had different odor，taste，and aroma components，but organic sulfide，terpenes，hydrocarbons，alcohols and aromatic compounds were all rich in content and highly volatile，which were the main sources of their aroma.The aroma richness were reduced during the frozen storage process，but bad flavor was not produced.In this process，the bitterness and salty taste was not changed significantly and these reduced the bitter aftertaste effectively；a part of aroma components were lossed during the frozen storage process and meanwhile produced more （10 kinds）alcohols than fresh potato puree.