Abstract: Extracting meat flavor aroma components with stir bar sorptive extraction (SBSE)made by ourselves, introducing sample by thermal desorber(TD) and identifying by the cooperation of gas chromatography /olfactory(GC/O) and gas chromatography/mass spectrometry (GC/MS), we got the qualitative results that reflected more truely and objectively the composition of flavor. It provided powerful data support to blend and copy of advanced flavor. Quartz three-way pipe was installed at the exit of column to bring sample(1:1) to spectrometry and olfactory at the same time, which avoided the disadvantage of using only one analytical method . Among them, We can detect 31 compounds by both GC/O and GC/MS, 24 only by GC/O and 26 only by GC/MS.
Key words: Stir Bar Sorptive Extraction (SBSE); Thermal Desorber(TD); Gas Chromatography /Olfactory （GC/O）； Gas Chromatography/Mass Spectrometry (GC/MS)；Meat Flavor; Aroma Component
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