Abstract: In order to study the effects of different processing stages on the flavor components of Cantonese roast duck,HS-SPME-GC-MS technique was used to analyze the volatile components of roast duck raw section,roasting Ⅰ,Ⅱ and Ⅲ. The results showed that 95 volatile flavor components were detected,including hydrocarbons,alcohols,aldehydes,sulfur/nitrogen-containing and heterocyclic compounds,ketones,ethers,lipids and acids. With the roasting process,the volatile species increased from 55 in the raw section to 69 in section Ⅲ;The volatile content increased from 21.51 μg·g^-1 in the raw section to Section Ⅲ of 79.75 μg·g^-1. Analysis of the odor activity values of the detected volatile components revealed that the species of active compounds were increasing from 16 in the raw section to 30 in the Ⅲ section. At the same time,the OAV values of hydrocarbons,alcohols,aldehydes,ketones,sulfur/nitrogen-containing compounds,esters and furan compounds increased,and the value of the Ⅲ segment was the maximum. The total value of OAV in Section Ⅲ was 24.48 times the OAV value of the raw meal. According to the principal component analysis,the flavor of the raw section of the roast duck was close to the Ⅰ section,and the flavor of the Ⅱ and Ⅲ section was different.(E,E)-2,4-decadienal,hexanal,valeraldehyde,(E)-2-hexenal,1-octene-3-one,octanal,(E)-2-octene-1-alcohol were the characteristic flavor active component of the Ⅱ segment of Cantonese roast duck;1-heptanol,1-octene-3-ol,benzaldehyde,heptaldehyde,2-methylpyrazine,1-octanol,2,3-octanedione,2-pentylfuran,p-xylene were the characteristic flavor active component of the Ⅲ segment of Cantonese roast duck.