The volatile flavor constituents of Wuxi sauce sparerib were extracted by solid phase microextraction (SPME) and simultaneous distillation extraction (SDE), and identified by the gas chromatography-mass spectrometry (GC-MS). A total of 76 compounds were identified and they were 6 hydrocarbons, 19 aldehydes, 7 ketones, 9 alcohols, 4 phenols, 2 ethers, 4 acids, 7 ester and 18 sulfur-containing compounds, nitrogen-containing compounds and heterocyclic compounds. 23 compounds were all identified by the two extraction methods, including D-limonene, hexanal, nonanal, furfural, benzaldehyde, benzeneacetaldehyde, hexadecanal, 2-heptanone, 1-hydroxy-2-propanone, 2-nonanone, linalool, 2-furanmethanol, 2-methoxy-phenol, phenylethyl alcohol, eugenol, estragole, anethole, 2-pentyl-furan, methyl-pyrazine, 2,5-dimethyl-pyrazine, 2,6-dimethyl-pyrazine, 2-furancarboxaldehyde and 1-(1h-pyrrol-2-yl)-ethanone.