To study volatile organic compounds (VOCs) characteristic in the headspace of lean pork, fatty pork and marble pork during cold storage, the independently developed proton transfer reaction mass spectrometry (PTR-MS) was applied to directly detect the VOCs in the headspace of the three types of pork during cold storage. Along with the mass spectra of these VOCs when pork was fresh and spoilt, the trend of characteristic VOCs during cold storage were obtained. The result is that ethanol is the common VOCs characteristics of three types of fresh pork, and acetaldehyde is the characteristic of fresh fatty pork. The VOCs in the headspace of three types of pork were in a relatively stable stage during early nine days. After that, the intensity of some sulfur-free VOCs as ethanol increased and then decreased and the sulf-VOCs as dimethyl disulfide increased. However, the abundance and the change speed of VOCs for each type of pork is quite different.