为探明宁夏滩羊肉的特征香气成分，采用顶空固相微萃取法（HS-SPME）提取滩羊肉的挥发性风味物质，结合气质联用技术（GC-MS）和气相色谱-嗅闻技术（GC-O）对其挥发性风味物质和主体风味物质进行分析。试验选取75 μm CAR/PDMS萃取头、60 ℃萃取温度、30 min萃取时间，萃取物经GC-MS和GC-O分析，鉴定出43种挥发性化合物，其中烃类5种、醛类12种、酮类5种、醇类6种、酸类6种、酯类7种、杂环类（含硫、含氮或含氯）2种。确定对宁夏滩羊肉风味贡献较大的物质分别为己醛、庚醛、己酸乙酯、壬醛、1-壬醇和肉豆蔻酸

To research characteristic aroma compounds of Ningxia Tan mutton, the volatile compounds in the mutton was extracted by headspace solid-phase microextraction (HS-SPME), and analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). The optimum pre-extraction conditions for mutton samples were determined as 75 μm CAR/PDMS, 60 ℃ and 30min. Totally 43 volatile flavor compounds were then identified by GC-MS and GC-O, including 5 hydrocarbons, 12 aldehydes, 5 ketones, 6 alcohols, 6 acids, 7 ester and 2 cyclo-compounds. Among these volatile flavor compounds, hexanal, heptanal, hexanoic acid-ethyl ester, nonanal, 1-nonanol and tetradecanoic acid made a greater contribution to the flavor of Ningxia Tan mutton.