Abstract: The volatile flavor components of sweet and sour spareribs flavoring were extracted by solid phase microextraction (SPME) and then were determined by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). The results showed that a total of 55 volatile compounds were identified in the flavoring, including 11 hydrocarbon (16.45%), 3 ethers (13.41%), 10 alcohols (12.38%), 5 nitrogen-containing compounds or heterocyclic compounds (12.03%), 4 ketone (5.45%), 3 esters (3.82%), 8 aldehydes (3.54%), 6?acids (3.46%), and 5 phenols (1.74%). A total of 12 key aroma compounds were identified by GC-O, including β-pinene, acetic acid, furfural, 2,3,5,6-tetramethylpyrazine, benzaldehyde, linalool, 3-methyl-butanoic acid, trans-2-decenal, (E,E)-2,4-decadien-1-al, 4-hydroxy-2,5-dimethyl-3(2H) furanone, anisaldehyde, and eugenol.

Key words: sweet and sour spareribs, thermal reaction, flavoring, volatile flavor compounds, gas chromatography-olfactometry (GC-O)