Abstract:In order to investigate the effect of spices on the quality and flavor changes of vacuum-packed boiled mutton during storage，the experiments adopted the boiled mutton with or without spices for comparison. After vacuum packaging，they were sterilized and stored for 28 d. The volatile components of the boiled mutton during storage were analyzed by gas chromatography-ion mobility spectrometry（GC-IMS），and the pH，texture，color difference，total volatile base nitrogen （TVB-N），and aerobic plate count were detected. The results showed that the quality of the mutton with spices was better than that of the mutton without spices during storage. The spice treatment boiled mutton presented alkenes and terpene compounds （such as 1，8-eudesmol，hexanal，α-pinene，β-pinene，4-terpilenol，cumaldehyde，heptanal，limonene，ethyl hexanoate，and γ-terpinene）. The aroma compounds covered up the peculiar smell of the samples during storage，and the flavor of the mutton was better，indicating that spices had an improving effect on the aroma components of mutton during the storage period.