Volatile flavor components in thermal reaction of ordinary pressure and pressure pork flavoring were extracted by solid-phase micro extraction，and identified by gas chromatography-mass and gas chromatography-olfactometry spectrometry. The results showed that, a total of 46 volatile compounds were identified in the ordinary pressure pork flavoring, including 5 hydrocarbons（6.58%）, 16 aldehydes（21.2%）, 10 alcohols（6.07%）, 9 esters and acids（4.98%）, 6 heterocyclic compounds and others（37.19%）. Total of 38 volatile compounds were identified in the pressure pork flavoring, including 3 hydrocarbons（1.49%）, 14 aldehydes（9.65%）, 6 alcohols（1.96%）, 5 esters, ketones and acids（2.09%）,10 heterocyclic compounds and others（47.73%）. The common identified substances are Copaene、Nonanal、Benzaldehyde、(E)-2-Nonenal、4-(1-methylethyl)-Benzaldehyde、(E,E)-2,4-Decadienal、1-Octen-3-ol、Terpinen-4-ol、4-methyl-5-Thiazoleethanol 、2-pentyl-Furan、Estragole、Anethole et al.