Abstract: Volatile compounds in two self-made salami sausages named No.1 and No.2 were analyzed by headspace solid phase micro-extraction and gas chromatography-mass spectrometry( HS-SPME-GC/MS).Totally 56,46 volatile compounds were identified in these two salami sausages respectively by using NIST11-RI qualitative methods. The volatile compounds of two salami sausages were acids,alcohols,aldehydes,ketones,aromatic compounds,terpenoids and other substances. Acids and terpenoids were the main component of the flavor substances of No.1 and No.2 salami sausage detection respectively.Differences in the relative contents and species of these two Salami sausages were compared. The results revealed that the different flavor of two salami sausages may due to the sausage starter cultures,production environment,processing,the added spice and microbial metabolism.