Abstract: The volatile components in same flavor were sampled with static headspace sampler (SHS) and solid-phase micro-extraction (SPME), respectively, and then identified by GC/MS.The identified components, repeatability and sensitivity of these two sampling methods were compared.The results showed that most of volatile components identified by SHS and SPME were alkenes, esters, alcohols, and etc.These two methods feature high sensitivity, good repeatability, rapidity, convenience, nondestructive sampling and etc.Both of them are suitable for the qualitative analysis of flavor.