Abstract: 【Objective】 To study the volatile components of Xinjiang Nann and provide data support for its industrial production. 【Methods】 Electronic nose (E-nose), electronic tongue (E-tongue) and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with relative odor activity value (ROAV) were used to evaluate the volatile components and key aroma components of Xinjiang sesame Nann. 【Results】 The results showed that the electronic nose could effectively distinguish the volatile components in different Xinjiang Nann; the electronic tongue could not effectively distinguish the taste of different Xinjiang sesame Nann. A total of 161 volatile compounds were detected by HS-SPME-GC-MS, including 40 alkanes, 8 olefins, 3 alkynes,19 aldehydes, 29 alcohols, 15 ketones, 15 esters, 8 acids, 12 pyrazines,12 other compounds and 41 common volatile flavor compounds. ROAV analysis showed that (E)-nonenal, (E, E)-2, 4-decadienal were the key volatile substances of sesame Nann. Heptyl, nonaldehyde, 3-methylthiopropanal, phenylacetaldehyde, 3-hydroxy-2-butanone, isoamyl alcohol, n-hexanol and heptyl alcohol had important modification effects on the flavor of sesame Nann. 【Conclusion】 GC-MS technology combined with electronic nose and electronic tongue was the technical support for the analysis of volatile characteristics of staple Nann, and provided theoretical reference for the industrial production of Nann.