The volatile compounds of Jiaozi steamed bread （JSB） and yeast steamed bread （YSB） were collected by simultaneous distillation and extraction （SDE） and headspace solid phase microextraction （HS-SPME）. The volatile compounds and aroma characteristics were analyzed by GC-MS and GC-O. The results showed that SDE absorbent was suitable for fractionation and concentration； the optimum conditions for HS-SPME： adsorption temperature was 55 ℃， adsorption time was 30 min and desorption time was 6 min. GC-MS analysis showed that there were 23 components in the two kinds of steamed breads. The main components were ethanol， 3-methyl-1-butanol， n-hexanol， 2-pentyl-furan， （E）-2-nonylaldehyde， 2-pentylfuran， naphthalene， benzaldehyde， amylbenzene， nonanal and geranyl acetone. The relative content of the common components in JSB was higher （>60%） than that in YSB （<50%）， and the relative content of ethanol in JSB was the highest （63%）. The relative contents of acids， benzenes and heterocyclic compounds in JSB were higher than those in YSB， showing mellow， fruity and nutty flavor. However， alkenes， aldehydes， esters and ketones in YSB are higher than those in JSB， and their aroma is not as strong as JSB. There are obvious differences in the types and relative contents of volatile substances between JSB and YSB， which lead to their different aroma characteristics.