The optimal extraction fiber was selected by comparing the extraction effect of different extraction fiber. Under this condition, response surface methodology was employed to optimize HS—SPME extraction conditions for volatile components in flavor pickle goose. The effects of extraction temperature, extraction time and desorption time on the total of peak area and the total number of volatile substances. The volatile compounds in flavor pickle goose were determined through SPME—GC—MS. Results indicated that the optimal extraction conditions of flavor pickle goose was obtained as follows: extraction fiber 75 μm CAR/PDMS, extraction temperature 55 ℃, extraction time 53 min, desorption time 4 min, under this condition, the total of peak area was 3 645 270 362, the total number of volatile substances was 60; Totally 63 kinds volatile flavor were identified by SPME—GC—MS in flavor pickle goose, and were hydrocarbons, aldehydes, esters, ketones, alcohols, sulfurs and ethers, phenols, etc.