The volatile compounds in meat of cultivated puffer fish(Takifugu obscurus) were extracted by simultaneous distillation and extraction(SDE) with dichloromethane and diethyl ether,respectively.GC-MS was used for qualitative analysis of volatile components.The quantities of volatiles were determined with 2,4,6-trimethylpyridine as the internal standard.Principle component analysis(PCA) was used in analyzing the differences and similarities.The results indicated that the volatile compounds obtained using diethyl ether extraction were mainly contributed from tetradecanal(4963.71ng/g),octadecanal(1171.51ng/g),(Z)-13-Octadecenal(2007.21ng/g),ethyl acetate(1148.44 ng/g),n-hexadecanoic acid(4639.90ng/g).Totally,57 compounds were identified.The major volatile compounds with dichloromethane extraction were hexadecanal(2381.77ng/g),2,3-butanedione(1267.40ng/g),n-hexadecanoic acid(545.08ng/g).Totally,78 compounds were acquired.Dichloromethane extraction was better on qualitative aspects,while diethyl ether extracts has advantages in the quantitative aspects.A total of 96 compounds with two solvents were identified,including aldehydes(29),ketones(11),alcohols(16),N-containing or S-containing compounds and aromatics(22),esters(7),acids(3),alkanes(8).