Abstract: To study the effect of anaerobic environment on volatile flavors of low-salt potherb mustard(Brassica juncea),the volatile components of potherb mustard under low-salt,hight-salt,low-salt with CO₂ or N₂ anaerobic conditions were analyzed by solid phase microextraction gas chromatography mass spectrometry(SPME-GC/MS). Results showed that 46,40,46,44 kinds of volatile compounds were identified in the four groups of potherb mustard,and the relative contents of volatile compounds were 91.12%,79.29%,84.17% and 88.09%,respectively. Esters,aldehydes,alcohols,acids,alkyl alkanes and heterocyclic substances together formed the major flavor of potherb mustard. Isothiocyanates were the primary volatile substance in low-salt,hight-salt and low-salt with CO₂ anaerobic conditions pickled potherb mustard,accounting for 72.75%,81.50%,43.29% of esters. Low-salt anaerobic conditions N₂ group showed the highest aldehydes and alcohols,but no isothiocyanate was detected. Principal component analysis(PCA)indicated that esters,alcohols,acids and aldehydes substances in potherb mustard were relevant to salt content and storage method.