The effects of high-temperature air-drying on flavor compounds in dry-cured duck were investigated in the study.Volatile flavor compounds and their relative contents in dry-cured ducks at stages of raw material,dry-curing,air-drying 24 h,48 h,72 h and 96 h were measured by solid-phase microextraction followed by gas chromatography/mass spectrometry(SPME-GC/MS)analysis.One hundred and ten flavor compounds were identified,including alcohols(38),hydrocarbons(24),aldehydes(19),ketones(9),amines(7),furans(4),esters(3),S-containing compounds(2),acids(2),ethers(1) and N-containing compound(1).The first principal component consisted aldehydes,alcohols and methyl ketones,and the second principal component consisted of hydrocarbons,alcohols and aldehydes.The flavor formation of dry-cured ducks was affected by oxidative of fat,protein degradation and microorganisms.Therefore,the flavor in finished product is controlled by those processing parameters.