Abstract:Based on the identification of flavor active substances and characteristic volatile flavor substances of Mao's braised meat，the analysis of properties and the way of formation were carried out to control the production and storage process of red meat.The production of Mao's braised meat was standardized and modernized on the basis of maintaining its original taste，and it also provided an important basis for its quality evaluation.Under the optimized conditions，the key flavor compounds in Mao's braised meat were identified by GC-MS-O technique and HS-SPME and SAFE pretreatment methods.Synthesizing two treatment methods，seven kinds of substances，decenal，phenylacetaldehyde，cinnamaldehyde，ethyl acetate，furfuryl alcohol and benzaldehyde，played a key role in the overall flavor profile of Mao's braised meat.Among all the substances，aldehydes had the greatest influence on the whole flavor of Mao's braised meat，followed by esters and alcohols.