Abstract: The effects of Staphylococcus condimenti (S. condimenti) on the flavour of Cantonese sausage were investigated. Two Cantonese sausage samples were prepared:control,sausage inoculated with S. condimenti (SC). The volatile compounds were extracted by a headspace solid-phase micro-extraction (SPME) method,quantified and identified by a gas chromatography -mass spectrometry (GC-MS). A total of 22 volatile compounds were identified from the two samples respectively. Larger amount of volatile compounds (alcohols,aldehydes,ketones and esters) were detected in the sausage; in addition,small amount of hydrocarbons and heterocyclic were detected. The results showed that S. condimenti could accelerate the degradation and oxidation of lipids and proteins,and improve the flavour characteristics of Cantonese sausage.