Abstract:In this paper，the effects of blanking and ginkgo biloba extract （GE）addition on volatile organic compounds （VOCs）in cantonese cured meat were visualized by gas chromatography-ion migration spectrum（GC-IMS）.Supplies the raw material after cleaning were divided into 6 groups，respectively as the control group（C），low temperature treatment group（H，50℃，15 s），high temperature treatment group（S，80℃，15 s），routine treatment group （CG 0.5%，ginkgo biloba extract），low temperature composite treatment group（HG，50℃，15 s，0.5%ginkgo biloba extract），high temperature composite treatment group（SG，80℃，15 s，0.5%ginkgo biloba extract）.The results showed that a total of 36 compounds were labeled in GC-IMS spectrogram.The ethanol content in group H samples decreased as blanching treatment applied，while that in group S samples increased.Moreover，compared with group C，the changes in CG，H，HG and SG groups were more significant than those in group S.Group H had the most volatile organic compounds，and there was no significant difference in the content of volatile substances between group C and group S，and the main flavor characteristics were also relatively similar.The flavor of the products in group H，CG and HG was significantly enhanced.Under different treatment temperatures，the effects of GE on VOCs components of samples were significantly different.