Abstract: The volatile flavor components in lamb stew of bread traditional cooking and that of flexible packaging were analyzed and compared by simultaneous distillation and extraction( SDE) combine with gas chromatography- olfactometry- mass spectrometry( GC-O-MS).The results showed that 138 volatile compounds were identified in lamb stew of bread. Among these compounds,total of 83 volatile compounds were only identified in traditional cooking while 78 volatile compounds were only identified in flexible Packaging. Besides,23 compounds existed in both the two samples. The key aroma compounds were evaluated in traditional cooking product by GC-O- MS,including( E)-2-Decenal,2-Undecenal,( E,E)-2,4-Decadienal,while the key aroma compounds in flexible packaging product,including 1-Octen-3-ol,( E)- Cinnamaldehyde,( E)-2-Octenal,4-Isopropylbenzyl alcohol,this was the reasons of the obvious difference between the two types of samples.