Abstract: The flavor compounds in smoked horsemeat were extracted by simultaneous distillation extraction(SDE),the extraction technology was optimized by Box-Behnken central design on the basis of single factor experiment. The results showed that when dichloromethane was used as extraction solvent,the optimal extraction conditions as follows :extraction time 156 min,volume of solvent 50 m L,material-liquid ratio 1∶2.4,using the optimal conditions,the extracting yield of flavor compounds in smoked horsemeat was 875.63 mg/kg. The gas chromatography-mass spectrometer(GC-MS) analysis showed that total 55 volatile flavor compounds were identified in smoked horsemeat,including phenols,alcohols,alkenes,alkanes,and lipid,aldehydes and ketones,and N-,S-containing and heterocyclic compounds. The major flavor compound in smoked horsemeat was phenols,the content of which was 52.66%.