Volatile flavor components in Sinkiang Naan package of meat were extracted by simultaneous distillation extraction (SDE)or solid-phase micro extraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 69 volatile compounds were identified in Sinkiang Naan package of meat, including 15 hydrocarbons, 18 aldehydes, 9 alcohols, 5 ketones, 4 acids, 7 esters, 11 heterocyclic and other compounds. Different results were obtained using the different extraction methods.The major compounds in the SDE extract were hydrocarbons (19.68%) and aldehydes (23.7%), while the major compounds extracted by SPME were alkanes (14.48%) and alcohols (11.34%).