In order to analyze the characteristic volatile flavor substances in different thermally processed beef， quantitative description analysis and gas chromatography-mass spectrometry methods were used to analyze the volatile flavor substances of four thermally processed beef meats. The results showed that the flavor of fried and stir-fried beef meats was similar but quite different from those of the boiled and roasted beef. Fried and stir-fried beef had heated-oil aroma， liver aroma， fried-beef flavor and stir-fried-beef flavor， while boiled beef had boiled-beef flavor and roasted beef had roast-beef flavor. GC-MS analysis results showed that aldehydes were the main contributors to the volatile flavors of hot processed beef. QDA and GC-MS data were analyzed by Partial Least Squares Regression， and the results showed that the characteristic flavor substance of fried and stir-fried beef was valeraldehyde， roasted and boiled beef had rich characteristics flavors， including nonanal， pentadecenal， (E)-2-octenal， decanal， mushroom alcohol and heptanol， 2-undecenal， and (E)-2-decenal， heptyl aldehyde， octyl aldehyde， hexanal.