Took brown sugar as the research object, this paper compared the color difference of brown sugar solids in different origins and pressed seasons and the liquid when they are dissolved at the same concentration, and analyzed the characteristic odor components of brown sugar solid samples and discussed the feasibility of color difference meter and electronic nose to determine the flavor quality of brown sugar. The experimental results showed that the color of brown sugar samples from different origins and extraction seasons were obviously different, and the volatile components of brown sugar samples from different origins were also different. The electronic nose can effectively identify and determine brown sugar from different origins and determine its characteristic gas components, namely sulfides and nitrogen oxides. Both the color difference meter and the electronic nose can be used as a technical means for measuring and evaluating the flavor quality of brown sugar instead of sensory evaluation.