考察纯粮食饲喂和饲料混合饲喂2种饲喂方式对猪肉品质和风味的影响。以纯粮食饲养(粮食饲喂组)和饲料混合饲养(饲料饲喂组)2种方式饲养所得猪肉，分别进行感官评价、食用品质和猪肉挥发性风味成分分析。结果：(1) 粮食饲喂组的大理石纹(p<0.01)、颜色(p<0.01)、风味(p<0.01)、多汁性(p<0.05)、嫩度(p<0.05)与饲料饲喂组有显著差异，外观无明显差异。(2) 粮食饲喂组的汁液损失率(p<0.05)、蒸煮损失率(p<0.01)显著小于饲料饲喂组，其含水率(p<0.05)显著大于饲料饲喂组，离心损失率无显著差异；粮食饲喂组的pH值高于饲料饲喂组；L*显著大于饲料饲喂组(p<0.05)。(3) 利用电子鼻对2种猪肉进行了分析，通过PCA分析，发现2种猪肉的气味存在差别，并能通过LDA方法进行判别。(4) 用顶空固相微萃取-气质联用法(GC/MS)对挥发性风味物质的化学成分进行分析，从中共鉴别出52种化合物, 且在2组猪肉中挥发性物质的组成与含量均有差异。(5) 2组猪肉的肌内脂肪(intramuscular fat,IMF)含量有显著差异(p<0.05)。2种饲喂方式所得猪肉的品质和风味具有显著差异，采用纯粮食饲喂使得猪肉品质和风味优于饲料混合饲喂，且纯粮食饲喂可积累更多的IMF。

The effects of pure grain feeding and feed mixed feeding on pork quality and flavor was studied.The sensory evaluation, the edible quality and the volatile flavor components of the pork were compared and analyzed between two groups.Result： (1) there was significant difference in marbling (p<0.01), color (p<0.01), flavor (p<0.01), juiciness (p<0.05) and tenderness (p<0.05) between the two groups, and no significant difference in appearance.(2) juice loss (p<0.05), cooking loss (p<0.01) of grain feeding group were significantly lower than that of mixed feed group.The value of water content (p<0.05), pH, L* (p<0.05) was higher than that of the mixed feed group.There was no significant difference in the centrifugal loss rate.(3) Electronic nose were used, the different smell of the pork was analyzed by PCA and discriminated by LDA.(4) The chemical constituents were analyzed by headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS).A total of 52 compounds were identified from pork volatile substances, and the compositions and contents of volatile substances were different in two groups.(5) Significant differences were found in the contents of intramuscular fat (IMF) (p<0.05) between the two groups.A significant difference in the quality and flavor were showed in the two groups.The pure grain feeding pork had better quality and flavor than the mixed feed.In addition, the pure grain feeding can accumulate more IMF.