Abstract: To understand the effects of exogenous inhibitors on the flavor change of air-dried sausage,six groups of experiments were designed during the processing of the air-dried sausage in this study,including control group(CK),CA(compound antioxidants)group,CS(compound spice)group,CSA(CA combined with CS)group,FBF(fermented beef Flavorings)group,FBFA(FBF combined with CA)group. The samples of air-dried sausage at the end of air drying(12 d)were analyzed by the electronic nose,electronic tongue and GC-MS,and then the sensory evaluation was made. The results showed that the analysis of electronic nose and electronic tongue showed that the samples in six groups could be significantly distinguished in smell and taste,umami,saltiness,richness and bitterness are the effective and important taste indexes of air-dried sausage samples,FBF and FBFA groups were relatively close to each other. Among the six groups,135 species in 9 categories of volatile flavor components were identified. 38,49,58,58,32 and 47 kinds of volatile components were detected in the CK,CA,CS,CSA,FBF and FBFA groups,respectively,among them,there were 7,4,5,5,7 and 6 kinds that have important contributions to flavor(OAV>10). Each group contained higher concentrations of the flavor substances,eudesmol,ethyl caprylate and ethyl decanoate. These results showed that exogenous inhibitors had an important effect on the flavor substances and sensory quality of air-dried sausage. The sausage in FBF group and FBFA group had comprehensive better quality based on the sensory assessment and index changes analysis of each group.