The flavor characteristics of Lipu’s taro at different frying times (0.0, 1.0, 1.5, 2.0, 2.5, 3.0 min) were study based on sensory evaluation and electronic nose technique. Change values for each response sensor were observed by radar chart and Loading Analysis (LA), and data was analyzed and identified by Principal Component Analysis (PCA) and Linear Discrimination Analysis (LDA). The results showed that the flavor of taro by frying for 2 min was the best through sensory evaluation. Sensors S2, S7 and S9 played a major role in distinguishing the volatile flavors of Lipu taro with different frying time. It was found that the nitrogen oxides, sulfides, aromatics and organic sulfide had great contributions to distinguishing different kinds of fried Lipu taro.