The volatile flavor compounds from Dongbei lentinus edodes were extracted by simultaneous distillation and solvent extraction (SDE) of 2h, 4h and 6h. The extracts were analyzed by GC-MS using the polarity column DB-WAX. Total of one hundred and thirty -seven volatiles were identified, which included ten oxygen-containing heterocyclics, thirty-six sulfur-containing compounds, twenty-one nitrogen-containing heterocyclics, eleven phenols, ten aldehydes, eight ketones, twelve alcohols, three long-chain fatty acids and twenty-six hydrocarbons. Comparing the yield, odor characteristics and flavor compounds identified in GC-MS from the extract using different SDE times, the SDE of 6h was considered optimal. In this condition, the extraction yield was 0.51% and the extract had strong lentinus edodes aroma while the flavor components identified in high amount were 3,5-dimethyl-1,2,4-trithiolane (4.20%), dimethyldisulfide, (3.07%), 1,2,4,6-tetrathiepane(3.33%), methyl(methylthio)methyl disulfide (2.34%), 1,3,5-trithiane (2.22%), 1-(2-thienyl)-ethanone (2.21%) and 1-octen-3-ol (2.03%).