Abstract: This study analyzed the effects of different baking time on the taste and odor of okra seed. The electronic tongue method,electronic nose method and sensory evaluation were used to compare and analyze the changes of the flavor quality of okra seed. The results showed that the electronic tongue and the electronic nose showed different response values to the flavor characteristics of the okra seed under different baking times. The highest eigenvector value of astringency in the electronic tongue was 0.88,and the response of the electronic nose to sulfide was the strongest. The sensory evaluation of the Okra seeds for 25 minutes was better.The PCA analysis of electronic tongue could be used to distinguish the test liquid of the Okra Seed in the different baking time,while the PCA and LDA analysis of the electronic nose had overlapping areas of the test liquid,and the distinction was not good. The results of sensory evaluation and electronic tongue detection showed a good distinction between the flavour of Okra seeds caused by baking time. The results of sensory evaluation and electronic nose detection were not good at distinguishing the effects of baking time on the changes in the odor of okra seeds. The sensory evaluation results of Okra seeds were different under different baking time. The results of electronic tongue and electronic nose analysis and sensory evaluation were similar,and the results of flavor quality were similar.