To study the effects of reheating modes and frequency on flavor quality of pork,the pre-cooked M.longissimus were reheated by different mode(microwave,stewing and frying) and frequency(one,two or three times) during 3 day storage in the dark at 4℃ in oxygen permeable bags.The sensory characteristics,oxidation state(TBARS values) and concentration of volatile compounds of all samples were analyzed.The results showed that microwave reheating caused meat flavor sulfur compounds decreased dramatically and lipid oxidation increased in samples.The sensory quality was unacceptable when reheated at second time;whereas second time reheating by frying or stewing,the sensory of samples was still acceptable.Reheated mode and frequency were significantly related to 16 and 15 out of 54 variables(15 sensory indicators,TBARS value and 38 volatile compounds) respectively,regression models established on the basis of these significant variables could well predict the reheated mode and frequency in each sample.Among 38 identified volatile compounds,hexanal,heptanal,nonanal,decanal,(E,E)-2,4-heptadienal,(E)-2-decenal,1-hexanol,1-octen-3-ol and dimethyl disulfide were most important for the sensory and oxidation quality in samples.Therefore,the types of mode and frequency were very important for the quality of pork during reheated processing.