Abstract: The volatile components of pork samples before and after lipase treatment were extracted by headspace solid phase microextraction ( SPME) , and analyzed by electronic nose and GC-MS. The results showed that the electronic nose could distinguish the changes of the volatile flavor components before and after lipase treatment.The main component analysis ( PCA) further explained that the addition of microbial lipase could effectively improve the flavor of pork; GC-MS detected 47 kinds of volatile ingredients, mainly aldehydes, alcohols, ketones, aromatic hydrocarbons, etc., and the synergistic effect of these flavors constitute the peculiar contribution of microbial lipase to pork flavor, consistent with the results of electronic nose test.