Volatile flavor compounds from Jiayongxin preserved beef by accelerate solvent extraction-solvent assisted flavor evaporation(ASE-SAFE) and simultaneous distillation extraction(SDE), and identified by the gas chromatography-mass spectrometry．Results showed that a total of 84 compounds were identified and they were 6 hydrocarbons, 21 aldehydes, 10 alcohols, 11 ketones, 4 phenols, 16 acids, 3 ethers, 1 ester and 12 heterocyclic compounds, respectively. 16 compounds were all identified by the three solvents, involving hexanal,heptanal,benzaldehyde,nonanal,2-furanmethanol,linalol,α-terpineol, (-)-terpinen-4-ol, 1-hydroxy-2-propanone,acetoin,2,3-pentanedione, piperitone, eugenol, eucalyptol, anethole and dihydro-2-methyl-3(2H)-furanone, etc.