Abstract: In order to study the effects of tea polyphenol microcapsules on physicochemical properties and flavor of bacon,the blank,tea polyphenols(0.3 g/kg tea polyphenols)and tea polyphenol microcapsules(0.3 g/kg tea polyphenol microcapsules)were prepared by the same process. The color differences,peroxidation values(POV),thiobarbituric acid reactants(TBARs)values,nitrite residues,sensory evaluation,volatile flavor substances of three groups bacon were determined. The results showed that treated samples with tea polyphenol maintained a good color,the POV and TBARs value decreased significantly,and kept a lower level of nitrite residue,with better sensory quality. The linear discriminant analysis(LDA)by electronic nose could effectively distinguish the difference between the three groups of bacon. Gas chromatography-mass spectrometry(GC-MS)analysis showed that the relative content of volatile flavor substances related to lipid oxidation of the tea polyphenol microcapsule treatment group,such as aldehydes,ketones and alcohols,were 16.093%,4.588%,13.208%,respectively,which were lower than the blank group(19.363%,16.203%,24.246%). The relative content of phenolic substances in the bacon characteristic flavor of the tea polyphenol microcapsule treatment group(61.361%)was higher than that of the blank group(29.619%)and the tea polyphenol group(54.794%).It was indicated that the addition of tea polyphenol microcapsules to bacon can improve the physical and chemical properties and flavor of the product.