采用固相微萃取法，结合气相色谱-质谱（GC-MS）技术对减压法制作的皮蛋挥发性风味物质进行了分析检测，并与市售皮蛋的风味物质进行了对比研究。减压法皮蛋的加工条件为：温度23 ℃，真空度-0.06 MPa，抽空时间10 h。结果表明：在检出的48种减压法皮蛋的挥发性风味物质中，有贡献的主要挥发性物质为2-甲基环戊醇、1-辛烯-3-醇、苯甲醛、1-甲基环庚醇、2,6-二叔丁基对甲基苯酚等；而检出的28种市售皮蛋的挥发性风味物质中，有贡献的主要挥发性物质为1,2,5-三甲基吡咯、2-甲基环戊醇、4-氨基吡啶、1-辛烯-3-醇、2-乙基-6-甲基吡嗪等；减压法皮蛋与市售皮蛋相比，在挥发性风味物质组成及其相对含量上均存在着明显差异，不但证实了减压法加工皮蛋的可行性，且发现减压法皮蛋风味比市售皮蛋要好，醇香味更浓厚，这与嗅觉判断和品尝评定的结果相符。

The volatile components of preserved egg prepared by low pressure-vacuum method were determined by solid phase micro extraction (SPME) and gas chromatography-mass spectrum (GC-MS), with the ordinary preserved egg as the control. The optimum conditions for processing preserved egg by low pressure-vacuum were as follow: temperature 23 ℃, vacuum -0.06 MPa, and evacuation time 10 h. The results showed that main volatile components contributed to flavor of preserved egg pickled by low pressure-vacuum were as 2-Methylcyclopentanol, 1-Octen-3-ol, benaldehyde, 1-Methylcycloheptanol and 2,6-Di-tert-Butyl-4-Methylphenol among identified thirty-four components. Main volatile components contributed to flavor of ordinary preserved egg as 1,2,5-trimethyl-1H-pyrrole, 2-Methylcyclopentanol, 4-Aminopyridine, 1-Octen-3-ol, Pyrazine,2-ethyl-6-methyl- among identified twenty-eight components. The preserved egg pickled by low pressure-vacuum had a higher content of volatile compounds and more components when compared with ordinary preserved egg. This research confirmed the feasibility of processing preserved egg by low pressure-vacuum method and it is also found that the flavor of preserved egg pickled by low pressure-vacuum was more better than that of the ordinary preserved egg. The alcohol flavor was more intense, which was in agreement with the sensory evaluation.