Abstract: Taking Pinctada martensii meat as raw materials, the best baking conditions of shellfish flesh were studied. The flavor components of roasted meat were determined by solid-phase microextraction gas chromatography and mass spectrometry (SPME-GC-MS) . The results illustrated that optimum conditions of baked meat were baking temperature 155℃, time 100min and 5% glucose dosage. 40 species of flavor components were determined in the roasted meat. It consisted of hydrocarbons, aldehydes, ketones, esters heterocyclic compounds, acids, aromatic hydrocarbons and so on. The relative content of aldehydes was 34. 26%, the abundant of which was most in these components. The content of Eighteen alkyl aldehyde accounted for 26. 71%, which was the main flavor substance.