Abstract: The purpose of this paper is to investigate the difference in odor of beef from different parts and the influence of heating temperature.In the experiment, electronic nose was used to detect beef ( bovine tendon meat, cow hind leg, beef foreleg, beef shoulder and upper brain beef) at 60 ℃ and 120 ℃, and the data were analyzed by linear discriminant analysis ( LDA) to obtain the fingerprints of beef odor in different parts and different temperatures. GC-MS was used to analyze the composition of the volatile substances which lead to the difference of odor. The results showed that the volatile constituents of the beef at60 ℃, 28 species, 27 species, 24 species, 24 species and 17 kinds of volatile substances were identified in cow hind leg, beef foreleg, bovine tendon meat, bovine shoulder meat and brain beef respectively by GC-MS. At 120 ℃, 20, 33, 16, 20 and 21 volatile substances were identified in meat, beef forelimb, bovine tendon meat, bovine shoulder meat and brain beef respectively by GC-MS, while the difference in odor is mainly caused by the content and composition of aldehydes and alcohols.