Abstract: In order to investigate the variation of volatile compounds in Ceramic-pot sealed meat, simultaneous distillation extractor and gas chromatography mass spectrometry were used to analyze the volatile compounds of Ceramic-pot sealed meat in different processing and storage phases.Results showed that a total of 120 volatile compounds were detected in Ceramic-pot sealed meat during the processing and storage.Alcohols, aldehydes, ketones, hydrocarbons, amides and esters were the major ingredients, while the relative contents of aldehydes, which were mainly hexanal and 2, 4-decadienal, amounted highest (64.42%) .During the processing, aldehydes, ketones, esters increased notably, while amides were detected.During the storage, the relative contents of alcohols, aldehydes and ketones decreased overall, whereas hydrocarbons, amides esters and other compounds increased, meanwhile (2E) -2-undecenal, formic acid hexyl ester, (Z) -9-octadecenamide and 2-pentylfuran were newly generated.