The work aims to study the changes of volatile flavor substances in PET/AL/PE aluminum foil and PET/PE transparent packaging conditions in different time periods. The solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) was used to analyze the changes of volatile flavor substances in combination with the relative odor activity value (ROAV) and principal component analysis (PCA). It was found that the mainly volatile substances in the sauce meat were esters and alcohols. The ROVA value of ethyl benzoate, linyl acetate, ethyl decanoate, ethyl hexate, (+)-limonene, nonaldehyde, 1-hexaldehyde, (-)-4-terpineol, eucalyptus oleanol, linalool, ethyl maltol and anisol were greater than 1, which were the key flavor substances. In addition, the PCA analysis showed that 2-methyl butyrate, (E,E)-2,4-nonadienaldehyde, ethyl-hexanoate, 2,5-Syndietone, (1R)-2,6,6-trimethylbicyclo [3.1.1] hept-2-ene, 3-methylthiopropaldehyde, ethyl isobutyrate and anisol were characteristic volatile flavor substances. In addition, by comparing the content of various flavor substances, the ROVA value of main flavor substances and odor substances and the principal component analysis of sauce meat with PET/AL/PE aluminum foil and PET/PE transparent packaging, it showed that the different packaging materials had different effects on the composition and content of volatile flavor substances of the sauce meat. According to the long-term test results, the PET/AL/PE aluminum foil packaging can significantly prevent fat oxidation and produce less peculiar smell than PET/PE transparent packaging, which can better protect the flavor of the sauce meat.