Alpaca meat is a common and highly demanded food in the Andean region. The presence of an off-flavour attributed to the intake of tolar shrubs by alpacas is one of the most important quality problem of alpaca meat. Tola is a widespread asteraceae plant of the mountainous steppe vegetation where alpacas are extensively reared. The aim of this study was to obtain and compare the volatile profile of alpaca meat showing or not the tola-attributed off-flavor. Volatile compounds were analyzed using two different extraction techniques: direct static headspace (SHS) and static headspace using solid phase micro-extraction (SHS-SPME). Ten alpaca carcasses were purchased in a city market of Lima, Peru; five of them with the tola off-flavor and the other five had a normal flavor. A total of 48 volatile compounds were found in the headspace of alpaca meat, 38 out of them were detected using the SHS-SPME technique and 21 using SHS technique. Significant differences were found in the levels of several low-molecular-weight aldehydes and alcohols between meat with and without tola off-flavor. However, the reasons to explain the higher levels of those compounds in meat with tola off-flavor could not be established.