Smoke-cured bacon,a traditional food of the Chinese,has a long history.The Chinese traditional smoke-cured bacon (CSCB) has a distinctive flavor considered as tangy,delicate,meaty and salty.It has a different aroma from flesh pork,especially in stewing.Top note is important for food because people first smell its odor.The aim of this study is to adopt an analytical technique to determine the profile of the top note compounds in CSCB by using headspace sampler and GC-MS.26 Volatile components were identified in CSCB.