Abstract: Headspace solid phase microextraction-gas chromatography-mass spectroscopy and combined with sensory evaluation were used to investigate the effect of different concentrations of(0.05%,0.1%)bay leaf(X0.05 group,X0.1 group),galangal(J0.05 group,J0.1 group),pepper water extract(H0.05 group,H0.1 group)on volatile flavor substances and lipid oxidation of the roast duck legs. Both relative odor activity value(ROAV)and Thiobarbituric Acid Reactive Substances(TBARS)value were obtained to evaluate the degree of fat oxidation in the roast duck leg. It was found that there was no significant difference in the sensory scores of the water extracts of each spice. The key volatile components in the roast duck leg of the control group were 1-octene-3-ol,vinyl hexanoate,furfural,hexanal,furfural,octanal. 0.05% bay leaf,galangal,and pepper water had a higher control on the key volatile components and ROAV of roast duck leg,and 0.1% bay leaf,galangal,and pepper water extracts could significantly reduce the ROAV of hexanal,furfural and significantly increase the ROAV of 2-Methybutyic acid methyl easter(P<0.05),but there was no significant effect on the numbers of key volatile components.In addition,the TBARS values of the water extracts of each spice were significantly reduced(P<0.05). It revealed that the marinating of bay leaf,galangal,and pepper water extracts could effectively inhibit lipid oxidation in roast duck legs without significantly affecting the overall flavor of roast duck legs. Meanwhile,this data provides some evidence of the application of bay leaf,galangal and pepper water extracts in roast duck legs.