Arctium lappa L. has a specific flavor, the fresh one is easy to cause unpleasant symptoms, and steaming is an important way to deal with it in ancient books. FOX 4000electronic nose and gas chromatographymass spectrometry were used to analyze the volatile components in Arctium lappa L.before and after steaming.Based on the characteristic response point analysis, principal component analysis (PCA) and qualitative difference analysis, Arctium lappa L. before and after steaming was distinguished. The results indicated that the fresh and steamed Arctium lappa L. could be successfully identified after being analyzed by FOX 4000electronic nose, and the index DI is 100%. Furthermore, 22 and 25 volatile components were detected from fresh and steamed Arctium lappa L., respectively, containing organic acid, ester, aldehyde, alkene, alcohol, ketone, phenol and alkane. Among the above compounds, butyraldehyde, valeraldehyde, hexanal,2-hydroxy-pentyl tetrahydrofuran, 1-pentanol, 1-hexanol, 2-furanone and cyclohexene are the 8 common constituents of those two ingredients. The study provided an effective
method for the overall flavor evaluation and aroma components detection of food.