Abstract:With suckling pigeon as raw material，this paper explored the effects of different drying methods on lipid oxidation，quality changes，and volatile flavor differences of the products.Two methods of continuous high-temperature drying and low temperature+high temperature drying were used to dry the pickled pigeons.And moisture，acid value，peroxide value，thiobarbituric acid value，color，sensory evaluation，and volatile flavor were analyzed.Results showed that the L*，a*and b*of the pigeons had an overall downward trend，and the acid value，peroxide value，and thiobarbituric acid value continued rising with the extension of drying time，with higher drying temperature leading tohigher increasing rate.Under the continuous high-temperature drying，the acid value，peroxide value，and thiobarbituric acid value of cured pigeon were 2.33 mg/g，0.16 g/100 g，2.52 mg/100 g，respectively，and 20 volatile flavor substances were detected，including 7 key substances.Under low temperature+high temperature drying，the three indexes were 2.60 mg/g，0.18 g/100 g，1.98 mg/100 g，respectively，and 34 volatile flavor substances were detected，including 14 key substances.Octylaldehyde，cinnamaldehyde，nonanal，vanillin，isooctyl alcohol，and acetophenonewere the common key volatile flavor substances of the two products，which contribute a lot to the flavor.There was no significant difference in the sensory evaluation of cured pigeon products between the two drying methods（P＞0.05），but the low temperature+high temperature drying group had more volatile flavor substances and fewer secondary lipid oxidation products，and better retainedthe nutrients of cured pigeons.