[Objective]To better identify the producing area and grade of dry-cured ham in China,a fast and novel method was set up.[Methods]Odor profiles of three different grades of Jinhua,Xuanwei,Rugao dry-cured ham were analyzed and distinguished from different grade and producing area by using electronic nose.Color of dry-cured ham was evaluated with the computer vision and color difference meter.The data was analyzed by using principal component analysis (PCA),it was compared with the results of sensory evaluation.[Results]Three grades of Jinhua,Xuanwei,Rugao dry-cured ham could be distinguished effectively by using electronic nose and computer vision depended on its odor and color.However sensory evaluation could not be fully distinguished.[Conclusion]Electronic sensory technology had higher sensitivity and reliability in identifying the producing area and grade of dry-cured ham.