Abstract: The volatile flavor components in steamed pork with rice during cooking stages were extracted and identified by solid phase micro extraction (SPME) combined with gas chromatography-mass spectrometry- olfactometry (GC-MS-O) in order to understanding the formation of its flavor. A total of 40 volatile compounds were identified, eighteen volatile compounds were common to the five samples. The content of volatile substances in the samples treated by high pressure was significantly higher than that of untreated ones, except microwave reheating group. Odor activity value (OAV) showed that ethyl caproate and aldehydes might be the main reason of disagreeable flavors. The principal component analysis (PCA) showed that the separation between each group was obviously. Except for the microwave group, the contribution of other groups on PC-1 is relatively small, .but are great differences in PC-2. The contribution of microwave group to PC-1 was lower than other groups, and there was little difference between PC-2 group and autoclave group.

Key words: steamed pork with rice, flavor, solid-phase micro extraction, principal component analysis, gas chromatography mass spectrometry coupled with olfactometry(GC-MS-O)