Headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS) was used to analyze the volatiles in Smoked horse sausages.106 volatile flavor compounds were detected from 5 different samples,which could be clustered in the following chemical families: hydrocarbons,alcohols,esters,acids,aldehydes,ketones,hydroxybenzenes,furans compounds,nitrogen-containing compounds.The main volatile flavor components include hydrocarbons,alcohols,acids,ketones,hydroxybenzenes.Differences of kinds and content of volatile flavor component existed between control sausages and starter culture sausages.