Abstract: Gas chromatography-ion mobility spectroscopy and electronic tongue technology were used to analyze the differences and changes of flavor substances in the baking of squid tentacles, in order to study the changes of flavor profile in the baking of squid tentacles. The results showed that with the extension of baking time, the composition of free amino acids in squid tentacles changed little, which mainly affected the content of free amino acids, and then affected the quality and flavor of squid tentacles. There were obvious differences in the taste of squid tentacles during the baking process. The sour taste remained basically unchanged, and the umami, saltiness and umami richness showed an enhanced trend, without obvious bitterness and astringency. In the samples with five different baking times, 29 flavor compounds were detected, including 14 aldehydes, 3 ketones, 5 alcohols, 3 esters, 2 acids, and 2 olefins. Among them, aldehydes played a dominant role in the overall flavor of squid tentacles and showed an increasing trend with the extension of baking time, which was consistent with the trend of esters. However, the content of acid substances showed an opposite trend, and the content of ketone and alcohol substances first decreased and then increased. Less olefin content contributed less to the flavor. The flavor substances of the squid tentacles changed significantly during the roasting process, which could help to understand the changes of the flavor contour during the roasting process, and provided a scientific basis for optimizing the squid whiskers roasting process and improved the product quality.