As a new intelligent sensory apparatus, electronic nose has a good application in the agricultural and sideline products processing and quality control. In this study, we used the sensory evaluation and electronic nose technology to evaluate the flavor characteristics of Dongpo elbow, and researched the correlation between sensory evaluation and electronic nose, combined with analysis of variance (ANOVA), principal component analysis (PCA), cluster analysis (CA) and partial least squares (PLS). The results showed that the sensory evaluation results and the electronic nose had a good consistency: such as sensor LY2 / LG and the flavor of spicy, ginger, spring onion and garlic had good correlation, sensor P30/2 、T30/1、 P40/2、 P30/1 、PA/2、T40/2、 T70/2、 P10/2、 P10/1 、TA/2、P40/1 and T40/1 and basic meat aroma and caramel flavor had good correlation. The experimental results provided certain theoretical basis and reference of the selection of electronic nose and its sensors for quality control in the meat products processing.