Abstract: Aroma components of smoked bacon, a traditional food in southwest China,were abstracted by solid phaseextraction(SPE)-assisted extraction. Quantitative analysis of the components was carried out by gas chromatography(GC) with1,2-dichlorobenzene, which was used as the factory standards. Qualitative analysis of the components obtained was carried outby gas chromatography-mass spectrometry (GC-MS). 29 compounds were identified. The important aroma compounds insmoked bacon were 2,5-diphenyl-3-(2-furoyl)pyrrole, diphenylamine, benzothiazole, phenol acetate, p-cresol, 3-ethylphenol,p-ethylguaiacol, 2,6- di(t-butyl)-4-methylphenol, stearaldehyde,α-isophorone, 2-methylhexadecan-1-ol, 2,6-di(t-butyl)-4-hydroxy-4-methyl-2,5-cyclohexadien-1-one, etc.

Key words: solid phase extraction(SPE)-assisted extraction, smoked bacon, flavour, chemical composition, gas chromatography, gas chromatography-mass spectrometry(GC-MS)