Principal components analysis of volatile aroma components of five kinds of Yibin sprouts

82 kinds of volatile aroma components were extracted from five Yibin sprouts using SE-GC-MS ( Solvent Extraction- Gas Chromatography- Mass Spectrometry) .Principal components analysis was applied.The variance cumulative contribution rate of three principal components reached to 85.92%, in which the first, second and third principal components were explained as ethyl esters, acids and acid esters, heterocyclic compound with nitrogen; the quality of aroma components of the sprout was comprehensively evaluated combinding quantization and sensory evaluation.The result showed the consistency of principal components analysis and sensory evaluation.Therefore, the principal components analysis could be regarded as one potential method to evaluate the aroma quality of Yibin sprout.