The volatile substances of Enshi Tujia smoked bacon (ETSB) were extracted by soxhlet extractor method (SE), steam distillation (SD), simultaneous distillation extraction (SDE) and headspace solid phase microextraction (HS-SPME), respectively. The volatile substances were analyzed by GC-MS technology and the detection results under each extraction method were analyzed and compared qualitatively and quantitatively finally. The results showed that the volatile species of ETSB in the four extraction methods were 83, 53, 79 and 62, respectively, of which 22 were the same volatile components. These volatile substances were hydrocarbons, alcohols, phenols, aldehydes, acids, esters, ethers and other sulfur-containing nitrogen-containing heterocyclic compounds. Among the volatile substances, the concentration of phenol extracted by HS-SPME was the highest, which was 42016.73 ng/g. Through the odor activity value (OAV) analysis of each flavor substance, it was found that there were main 59 flavor compounds that contributed to the flavor of ETSB. Among of them, the most prominent odor activity value was the guaiacol extracted by HS-SPME, which was as high as 10934. It was found that although different extraction methods have their own advantages and disadvantages and they can complement each other. The concentration of volatile substances was higher by HS-SPME than those by other extracting methods. Flavor substance summary and olfactory analysis were carried out according to each extracted flavor.