Objective To study the effects of different baking methods on the volatile flavor substances in beef.Methods The optimal baking durations for sensory scores under three baking methods, i.e., electric oven baking, microwave baking, and electric baking pan baking, were screened. Solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to separate and identify the volatile flavor substances in beef under the best conditions for each of the three baking methods.Results The sensory scores of beef under all three baking methods showed an initial increase followed by a decrease. The highest sensory scores for oven and electric baking pan were achieved at 10 min, while the highest sensory score for microwave baking occurred at 3 min. A total of 47, 37, and 31 volatile compounds were identified under the optimal baking durations for the three methods, respectively, with aldehydes, alcohols, ketones, and alkanes being the main components. There were significant differences in the types and concentrations of compounds under different baking methods. The main aroma components of beef roasted in the oven were octanal, (E)-2-decenal, and 1-octanol. The main aroma components of beef roasted in the microwave were p-nitrophenyl hexanoate, hexanoic acid, and dodecanoic acid. The main aroma components of beef roasted in the electric baking pan were eicosane, dibutyladipate, and homosalate.Conclusion The greatest variety of flavor compounds was detected when beef was baked in the oven at 200 ℃ for 10 min, which provided the best flavor profile for the beef.