Abstract: The volatile flavor compounds in 10 tested mutton hams were determined by HS- SPME- GC- MS, and 22 major flavor substances were analyzed and identified. The aroma quality evaluation model of mutton hams flavor was constructed by principal component analysis ( PCA) .The result showed that the cumulative contribution of the former 5 main factors was 82.989%, containing 15 chemical compounds such as eighteen aldehyde, 1- nonyl alcohol, octyl aldehyde and some other compounds, reflected the information of the original data well. Meanwhile, the model had a good agreement with sensory evaluation, it can synthetically and accurately reflected the flavor quality of mutton hams, provided a new evaluation method of mutton hams flavor.