Volatile compounds in Yu Run Naboli Salami 、Milano Salami and Hungarian Salami were analyzed by solid phase micro-extraction and gas chromatography-mass spectrometry (GC-MS). Totally 69, 59 and 63 volatile compounds were identified in Naboli Salami 、Milano Salami and Hungarian Salami respectively.Aliphatic hydrocarbon、alcohols and aldehydes are the main volatile components,which mainly derived from lipid oxidation 、biochemical reaction of protein and carbohydrate during the process、spices and smoking. There are some differences in the relative contents and species of different Salami.
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