The flavor volatiles present in double-fried pork and their changes during frozen storage were investigated for the first time using head space-solid phase micro extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) methods. We identified total 91 types of volatiles including eighteen heterocyclic compounds (6.9%), fifteen alcohols (11.4%), thirteen aldehydes (51.2%), twelve esters (7.7%), eleven hydrocarbons (2.3%), seven sulfur compounds (9.4%), six ketones (7.0%), and four acids (1.4%). Both the content and the types of heterocyclics and esters significantly increased post cooking. Principal component analysis showed three principal components (PC) with the first one (PC1) representing majority of the flavor compounds (73.65%), identified as the characteristic flavors. We could distinguish between the samples with different frozen time from the distinct flavors: (i) 1-penten-3-ol, 3-methyl-1-butanol and octanal in one month frozen samples; (ii) nonanal, trans-2,4-decadienal, and phenylethyl alcohol in 2-3 months frozen samples, and (iii) hexanal and ethanol in the 5-6 months frozen samples.