The odor active compounds in subcutaneous fat of Jinhua ham fermented for 18months were extracted by solvent-assisted flavorevaporation (SAFE) and simultaneous distillation extraction (SDE) methods and analyzed by gas chromatography-Olfactrometry-mass spectrometry (GC-O-MS). Totally 40odorants were detected by SAFE while 22odorants were detected by SDE. About 10odorants were identified as key odor active compounds, which were hexanal, heptanal, isopropyl disulfide, octanal, (E)-2-octenal, 3-methylbutanoic acid, (E,E)-2,4-decadienal, γ-decalactone, andγ-undecalactone.