The effects of raw grape seed powder (RGSP) and fermented grape seed powder (FGSP) on the color， total carbonyl content， thiobarbituric acid reactive substance (TBARS) value， fatty acid components and the flavor principal component of Cantonese sausage were analyzed. The results showed that the brightness (L*) value decreased and the redness (a*) value increased as RGSP and FGSP addition. The total carbonyl content and TBARS value of the product containing RGSP showed a trend of decrease， the total carbonyl content of the FGSP product showed an increase， while the TBARS value wavelike rising as the addition amount increase. The main flavor characteristics of the products with 2.0% RGSP， 0.5% FGSP and 2.0% FGSP were similar to those of the control samples to a certain extent. In terms of fatty acid composition， samples with 0.1% RGSP， 2.0% RGSP， 0.1% FGSP and 0.2% FGSP had a low saturated fatty acids (SFA) ratio， and the difference between them was not significant (P > 0.05). Samples with 0.1% FGSP and 0.2% FGSP had a high monounsaturated fatty acid (MFA) ratio， and the difference was not significant (P > 0.05)， while samples with 0.1% RGSP and 2.0% RGSP had a high polyunsaturated fatty acid (PUFA) content ratio， and the difference was not significant (P > 0.05). In other words， 2.0% RGSP had a better effect on improving the quality of Cantonese sausage. At this time， the total carbonyl content and TBARS value of the product were lower， and the PUFA accounted for a higher proportion， the a* value was improved， while the flavor did not change significantly.