Abstract: The volatile compounds of preserved egg white were extracted by simultaneous distillation extraction ( SDE) and analyzed by gas chromatography- mass spectrometry ( GC- MS) .SDE conditions were optimized. Totally 26 volatile flavor compounds were identified in preserved egg white, including 8 aliphatic hydrocarbons, 1 alcohol, 3 aldehydes, 2 ketones, 5 esters, 2 aromatic hydrocarbons, 2 phenols, 2 sulfocompounds and 1 amine, accounting for 32.671% , 0.694% , 1.558% , 0.812% , 44.818% , 14.94% , 1.061% , 1.809% and 1.638% of the total amount of volatile compounds, respectively. Compared with fresh duck egg white, the contents of aldehydes, ketones, and esters compounds significantly increased and the content of carboxylic acids, aromatic hydrocarbons, sulfocompounds and amines obviously reduced, and the same compounds accounted for about 60%.The results indicated that the volatile compounds in preserved egg white have been changed significantly during the curing process.