Using headspace solid phase microextraction-gas chromatography-mass spectrometer combined with gas chromatography-sniffer， with the help of electronic nose combined with sensory evaluation， AEDA， OAV and chemometrics， principal component analysis， multivariate statistical analysis to study key volatile flavors of stir-fried Tan mutton， and the identification of stir-fried and cooked Tan mutton products. The results showed that the 9 batches of stir-fried Tan mutton samples selected by cluster analysis were consistent with the sensory evaluation and tenderness values. A total of 95 volatile flavor compounds were detected in 9 batches of stir-fried Tan mutton samples， of which 16 compounds were the key volatile flavor compounds to stir-fried Tan mutton. They shared volatile flavor compounds， and the fingerprint profile information of stir-fried Tan mutton was established. The electronic nose was used to quickly identify and distinguish the stir-fried and boiled Tan mutton samples. The radar chart and principal component analysis could clearly distinguish the Tan mutton samples of the two processing methods. This research provides a theoretical basis for the rapid identification of stir-frying， cooking and industrial production of Tan mutton products.