Abstract: The electronic nose method was used to analyze effects of compound essential oil coating on the flavor quality of dry cured ham. Effects of compound essential oil coating on volatile flavor compounds of semimembranosus and Biceps femoris muscle was studied by GC-MS. The results of E-nose showed that the compound essential oil coating could increase the flavor characteristics of aromatic,alkane and terpene compounds in semimembranosus,and decrease the flavor characteristics of nitrogen and organic sulfide compounds. But no significant changes in biceps femoris muscle. The results of GC-MS showed that the count of flavor in coating groups were higher than that of the uncoated group in semimembranosus except ketones flavor and excess flavor substances were 5 hydrocarbons,2 alcohols,1 esters,3 acids,1 aldehydes and other 2 species;increasing relative content of characteristic flavor compounds such as 1-octene-3 alcohol,2-methyl-1-butanol,3-methyl aldehyde,2-octenal. In addition,GC-MS results showed that the effects of composite coating on the quantity and relative contents of volatile flavor compounds in biceps were not significant(p>0.05),which on account of complex plant essential oil in the coating could not permeate into biceps,so had no effect on the flavor of biceps. Therefore,the composite oil coating could improve the semimembranosus quality and be used for dry-cured ham matured.