Abstract: In order to study the effect of garlic powder on the quality of duck luncheon meat and obtain the best quality products. 0%, 2%, 4%, 6% or 8% garlic powder was added into the production of luncheon meat. The quality of duck luncheon meat were measured by electronic nose, texture instrument, color difference analyzer and LF-NMR. Meanwhile, fuzzy mathematics sensory evaluation was used to comprehensively analyze the quality of duck luncheon meat. The results showed that there was a significant difference in the odor between duck luncheon meat with and without garlic powder added. With the increase of garlic powder addition, the various texture indicators and the L^* of duck luncheon meat showed a trend of first increasing and then decreasing, specially all indicators reached their peak when the amount of garlic powder added was 4%. At the same time, the a^* of luncheon meat color decreased, while b^* significantly increased overall (P<0.05). In addition, the content of non flowing water in luncheon meat showed a trend of first increasing and then decreasing, and reached the peak when the amount of garlic powder added was 6%. Garlic powder had a certain impact on the water distribution of luncheon meat. Based on fuzzy mathematics sensory evaluation results, the best addition of garlic powder was 4%. In conclusion, adding 4% garlic powder can improve the texture characteristics and flavor quality of duck luncheon meat, and improve the nutritional and economic value of luncheon meat.