Abstract: To discover the best odorant extraction methods of Guangxi fermentated bamboo shoots for further flavor study, Guangxi fermented bamboo shoots were used as material in this research to optimize extraction conditions and compare extraction effects of liquid-liquid extraction method (LLE), simultaneous distillation extraction method (SDE) and headspace solid-phase microextraction method (HS-SPME) by gas chromatography-mass spectrometry (GC-MS). The results showed that the optimum extraction conditions and extraction effects of three methods were as follows:LLE, using ethyl ether as extraction solution and saturated salt solution as dilute solution, peak area was the largest and 34 kinds of extracted substances were detected, the relative content of odor contribution was low;SDE, using dichloromethane as extraction solution and 100 mL saturated salt solution as dilute solution, extraction time was 2 h, peak area was the smallest and 24 kinds of extracted substances were detected, the relative content of odor contribution was high;HS-SPME, using 65 μm PDMS/DVB extraction needle, adding 1.2 g sodium chloride to the sample, the extraction temperature was 50℃, and the extraction time was 30 min, peak area was large and 41 kinds of extracted substances were detected, and the relative content of odor contribution was the highest.The results showed that HS-SPME was more suitable for extracting odorants from fermented bamboo shoots.