Volatile flavor compounds from the shoot and root of Angelica gigas Nakai were extracted by HE (Hydrodis-tillation extraction), SDE (Simultaneous steam distillation & extraction), and SFE (Supercritical fluid extraction system),and analyzed by GC-MS. The amount and the number of chemical components in essential oils from shoot and root by SFEwas the higher than those by other extraction methods. Respectively, thirty one constituents were identified from the essen-tial oil of the shoot and root by HE, twenty seven and twenty three constituents were identified from the essential oil of shootand root by SDE, thirty one and forty five constituents were identified from the essential oil of shoot and root by SFE. Theresult showed large differences in extraction methods and in plant parts of Angelica gigas Nakai. Also, the bioactive com-pounds in root part was identified as nodakenin and decursinol (11.95% and 8.42%, respectively) by SFE. These results sug-gested that SFE was the best extraction method for the increasing of extraction yield, the determination of volatilecomponents and the increasing of bioactive compounds in the shoot and root of Angelica gigas Nakai.