Abstract: In this study, the headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) was used to detect the volatile flavor compounds of heating treatment on pork. The influencing factors such as salinity, extraction time, extraction temperature and desorption time were researched by single factor experiment, and the extraction conditions were optimized by response surface methodology. On this basis, the composition of volatile flavor compounds was analyzed. The results showed the order of influence of four factors was as follows: salinity>extraction temperature>extraction time>desorption time. The 75 μm carbon/polydimethylsiloxane(CAR/PDMS) fiber was used and the optimum extraction conditions of pork were as follows: the salinity was 6%, extraction temperature was 73℃, extraction time was 40 min and desorption time was 3 min. Under these conditions, there were 38 kinds of main volatile flavor compounds were detected in pork, including aldehydes, alcohols, hydrocarbons, ketones, esters, acids and sulfur heterocyclics, etc. The total peak area was 3.18×10¹⁰, and the comprehensive score was 99.71 with a deviation of 0.27% from the predicted value, the model fitted well. The results of study could provide some theoretical basis for the analysis and regulation of volatile flavor compounds in pork.