In order to study the effect of processing technology on the volatile flavor components of Zhijiang duck, SPME combined with GC-MS spectrometry was used to detect the types and types of volatile flavor substances in the four stages of raw meat, fried, fried, and sterilized. Relative content. The results showed that the number of volatile flavor components after the four processing stages of raw meat, deep-fried, fried, and sterilized were 44, 19, 39, and 39, respectively. Among them, aldehydes, terpenes, alcohols, and ketones are the main flavor substances, followed by esters, alkanes, and other heterocyclic compounds. Principal component analysis showed that the substances that had a greater effect on the flavor of the Zhijiang duck were methylheptenone, linalool, benzaldehyde, 2-heptanol, eucalyptol, n-octaldehyde, nonanal, and bromocyclopentyl Alkane, 1-nonanol and terpenes, etc... The sterilization process had the greatest influence on volatile flavor substances in each process.