The volatile flavor components of superior grade cantonese sausage were identified by GC-MS combining with stimulaneous distillation extraction(SDE).The releasing pathway of these volatile flavor components and different pretreatment methods were also discussed.The results showed that there were 37 components identified in the superior grade cantonese sausage.Esters and aldehydes were the top two main components.Ester was up to 63.26% of the volatile components;next was acid,ketone and hydrocarbon.Among all volatile components,hexadecanoic acid ethyl ester,hexadecanal,9-octadecenoic acid ethyl ester,linoleic acid ethyl ester were relatively higher;the results showed that the flavor characteristics of cantonese sausage was different from that of the dried cured hams;combination of several pretreatment can better analyze the flavor.