In order to determine the aroma-active compounds of Zhenjiang Yao Meat and analyze their changes during processing,Gas chromatography-mass spectrometry(GC-MS) and Gas chromatography-Olfactometry(GC-O) were used.Twenty aroma-active compounds of Zhenjiang Yao Meat were detected and thirteen aroma-active compounds,such as 3-methyl butanal,2-Pentyl furan were determined.The aroma-active compounds of Zhenjiang Yao Meat mainly formed in the processing or from inngredients added in subsequent processing.Spices played an important role to improve the aroma of Zhenjiang Yao Meat,curing added a variety of aroma components,but made the relative content of some aldehydes and ketones decline in a certain degree.Cooking helped fat oxidative degradation and the amino acid degeneration as well as the stimulation the flavor compounds formation.It and played an extremely important role in the characterization of the flavor of Zhenjiang Yao Meat.