Abstract: The smoked duck of Laochengnan(LAO),Luolarou(LUO),Guihuazhuang(GUI),Gushushizhe(GU),Kongshifu(KONG)and Quanjude(QUAN)were selected to compare the flavor characteristics and the public's preference of the flavor.The volatile flavor of smoked duck were analyzed by fuzzy mathematics sensory evaluation,combined with electronic nose and gas chromatography-mass spectrometry.The results showed that the brands of Gui and Gu tasted better than others. Combined with the fingerprint and principal component analysis of electronic nose,it was found that the flavor of LAO was similar to GU,the flavor of GUI was similar to KONG,and the flavor of LUO and QUAN was quite different from other four brands. Through GC-MS measurement,54,51,33,49,54 and 31 flavor compounds were isolated from Lao,Luo,Gui,Gu,Kong and Quan smoked duck. Alcohols,aldehydes and ketones were the main components flavor of smoked duck.The different types and relative content of phenols and hydrocarbon compounds lead to the great difference in flavor between QUAN and LUO smoked duck. In this paper,the public's taste preferences and flavor differences for smoked ducks were analyzed,which was provided theoretical basis for the standardization and industrial production of smoked duck.