This study was to screen and quantify characteristic volatiles tied to the quality deterioration of reheated pork via simultaneously reheating (75°C, 30min) and collecting headspace volatiles of precooked pork (100°C, 10min; stored: 0°C, 0-14 d) for GC-MS analysis. The concentrations of hexanal (6.05±0.86-12.05±0.44mg/kg), (E)-2-octenal (1.54±0.16-3.07±0.08mg/kg), (E,E)-2,4-heptadienal (1.52±0.44-2.58±0.31mg/kg) and 8 other selected volatiles in reheated pork increased as the storage time of the precooked counterparts increased. The increase rate of hexanal was 2.9-199 times faster than that of other volatiles based on zero-order reaction fitting (R2=0.876-0.997). Results from clustering analysis of these volatiles were consistent with their formation pathways tied to lipid autooxidation. This simple approach, reheating and collecting volatiles of precooked meat concurrently, introduces a new possibility for standardizing volatile analysis of precooked meats required being reheated before consumption.