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采用固相微萃取结合气相色谱/质谱联用技术（SPME-GC/MS-MS）对酱牛肉的挥发性风味物质进行测定，共检测到73种化合物。生、熟牛肉挥发性风味物质差异主要体现在醛类物质、酮类物质，以及醇类物质的含量上。通过与生、熟牛肉样品风味物质进行对比，初步判定酱牛肉的特征风味物质为α-蒎烯、β-蒎烯、间异丙基甲苯、3-羟基-2-丁酮、芳樟醇、萜烯醇、对丙烯基茴香醚、2-甲基-5-（甲基硫代）呋喃以及1,8-桉树脑等化合物。“,”Volatile flavor compounds of the sauced beef are measured by solid phase micro-extraction combined with gas chromatography and mass spectrometry(SPME-GC/MS-MS). The results show that total 73 volatile flavor compounds are detected. The difference between raw and cooked beef is mainly reflected in the contents of aldehydes,ketones and alcohols, including pentanal,hexanal,heptanal,2-propanone,2-butanone. According to some references and the comparison with raw and cooked beef samples,it is preliminary determined that sauce beef flavor characteristics are α-pinene,β-pinene, 1-methyl-3-(1-methylethyl) -benzene, 3-hydroxy-2-butanone, linalool, terpinen-4-ol, 1-methoxy-4-(1-propenyl)- benzene,2-methyl-5-(methylthio)-furan and 1,8-cineole.