Abstract: The volatile compounds of five Xinjiang dried beef sample were investigated.Solid- phase microextraction- gas chromatography / mass spectrometry ( SPME- GS / MS) and factor analysis were used to analyze volatile compounds.48 volatile compounds in five dried beef sample were identify and quantify, including 16 hydrocarbons, 10 aldehydes, 8 alcohols, 4 sulphur compounds, 2 ethers, 2 furans, 2 ketones, 2 phenols, 1 nitrile and 1 ester. In factor analysis, the first three principal components accounted for 86.305% of total variation, which could effectively characterize the sources of volatile components, to distinguish the difference between the five samples in the composition of volatile flavor compounds. This study provided a theoretical basis for flavor quality evaluation and flavor control technology of Xinjiang dried beef.