OBJECTIVE： To establish a method for distinguishing the odor of Achyranthes bidentata and its different processed products. METHODS： A. bidentata， rice wine processed A. bidentata， liquor processed A. bidentata， saline processed A. bidentata and clean water A. bidentate were processed. Floating sugar A. bidentate were processed by the method. Electronic nose was used to analyse smell of the products：the data acquisition duration is 200 s， acquisition period was 1 s， the delay time is 1 080 s， the air flow rate is 150 mL/min， the injection volume was 2.5 mL， 500 μL/s injection speed and hatching time is 300 s， the incubation temperature is 40 ℃， the flushing time is 120 s， the injector temperature is 50 ℃， stirring moving speed is 500 r/min.RESULTS： Compared with A. bidentata， there was significant difference in the odor of other 4 processed products； saline processed A. bidentata showed the nearest relative distance of odor with A. bidentata， liquor processed A. bidentata showed the largest relative distance of odor with A. bidentata. Whether the processing method of （floating sugar） A. bidentata was the same can be judged by the relative distance of odor. CONCLUSIONS： Electronic nose can rapidly distinguish the odor of A. bidentata and its different processed products of A. bidentata.