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This study aims to investigate the effect of different brining conditions on the aroma of the marinade, gas chromatography-mass spectrometry was used to determine the volatile composition of the marinade samples with different brining times in atmospheric pressure (0525-1 and 0525-4) and micro-pressure (0525-H), combining with sensory ranking test and Principal Component Analysis was used to further analyze the differences in the aroma of the three marinades. The results showed that a total of 43 volatile compounds were detected by GC-MS, including alcohols, phenols, ketones, alkenes, esters, ethers, acids and other compounds. More volatile compounds were founded in the marinade solutions under atmospheric pressure than under micro-pressure conditions, but the total content of marinade solutions under atmospheric pressure was lower than the under micro-pressure conditions. For the OAV, a total of 15 substances that contributed to the aroma of the marinade, of which the aroma of the marinade under atmospheric conditions were richness, while the aroma of the marinade under micro-pressure conditions was stronger. The results of ranking the aroma intensity of the samples were 0525-H>0525-1>0525-4 with significant difference (P