The review is aimed to report the research progress on the evaluation methods of volatile flavor compounds and oxidation in Chinese traditional cured meats .Flavor compound precursors and the formation mechanism of high-impact volatiles that contribute to cured meat flavor are discussed .Secondly , the methods applied to the extraction , separation, and qualitative&quantitative analysis of cured flavor compounds are elaborated .Finally, acid value, peroxide value , and TBARS value for the estimate...