Abstract: In oder to understand the characteristic properties of Ningxiang pork meat and related effects on the formation of specific aroma of air-dried sausage, 4 different parts of Ningxiang pork meat were used as raw material for the production of air-dried sausage.The volatile compounds from 4 different samples were extracted by solid-phase micro-extraction ( SPME) and analyzed by gas chromatography-mass spectrometry ( GC-MS) . A total of thirty-five volatile compounds were identified, including 2 types of alcohols, 18 aldehydes, 6 esters, 7 hydrocarbons, and 2 others. Among these compounds, the aldehydes, esters and hydrocarbons were most abundant in all 4 samples and played a leading rule for the formation of specific aroma in these products.Further analysis revealed that aldehydes and esters made the largest contribution to the formation of specific aroma in this kind of products.And its abundance was closely related to the relative high contents of unsaturated fatty acids in Ningxiang pork meat, such as oleic acid, linoleic acid and others. However, significant variations were detected among these 4different samples.