Abstract: Headspace solid phase microextraction combined with gas chromatgraphy-mass spectrometry（HS-SPME-GC-MS）was used to identify the kinds and amounts of volatile flavor compounds at the different stages of dry cured goose during processing. 112 compounds were identified which included 43 compounds at the raw goose meat, 63 compounds after cured and 50, 51, 62 compounds after drying 1day, 2days, 3days respectively. During processing, the kinds of aldehydes, acids and heterocyclic compounds increased significantly. The total area of the flavor compounds in dry-cured goose, especially in alkenes, aldehydes and ketones increased dramatically during processing and was 3-times more than that in raw material after drying 3 days. All these compounds could play important roles for the specific flavor of dry-cured goose.

Key words: Dry cured goose, HS-SPME-GC-MS, Volatile flavour compounds