The differences of volatile flavor components and fatty acid composition between salted goose at 75, 150 and 300 days old were compared and analyzed to provide theoretical basis for selecting the best slaughtering period in the production of Yangzhou salted goose. The volatile flavor and fatty acid of the leg samples were determined by gas chromatography-mass spectrometer (GC-MS) using saltwater goose leg meat as raw material at different days old. The relative contents of aldehydes, esters, acids, ketones, benzene and ethers in volatile flavor substances of salted goose increased, while the relative contents of terpene hydrocarbons and furans decreased with the increasing of age. The relative contents of unsaturated fatty acids, polyunsaturated fatty acids, essential fatty acids and polyunsaturated fatty acids/saturated fatty acids (P/S) were decreased with the increasing of age, and the volatile flavor substances and fatty acids were the highest in 150 day salted goose. Yangzhou White Goose at 150 days old can guarantee the flavor and nutrition of the salted goose simultaneously.