Peroxide value(POV),acid value(AV) and p-anisidine value(P-AV)are the indexes of oxidation state of lard.The optimal conditions for controlling oxidation are oxidized at 130 ℃ for 4 h.The results shows that the peroxide value is 341 meq/kg,the acid value is 1.40 mgKOH/g and p-anisidine value is 580.The volatile compounds are extracted by solid-phase micro-extraction(SPME) and analyzed by gas chromatography-mass spectrometry(GC-MS).Eighty five sapid compounds are detected,including 20 aldehydes which account for 53.34% of total aroma compounds.(E,E)-2,4-Decadienal was 27.03%,the highest content of the whole components.In addition,ketones,alcohols,olefin,furan,pyran,pyridine,δ-Nonalactone,γ-Dodecalactone,and other sapid substances are detected as well.