Abstract: Volatile oil was extracted from its flower of Vibunum farreri W.T. Stearn by steam distillation. Then constituent was extracted from solution of water by aiding aether. Another same extraction was carried through using distillation water and aether. 25 compounds, each content of which is more than or approximately 0.l% are isolated and identified by chromatography- mass spectrometer(GC-MS) technique from extracting solution of its flower. The main compounds are Phenylethyl Alcohol (87.80%), Benzyl Alcohol(3.34%). The result shows that flower of Vibunum farreri W.T. Stearn is natural source of rare spice as well as Rosa dama soena Mill., Hyacinth.

Key words: flower of Vibunum farreri W.T. stearn, constituent of volatile oil, GC/MS, phenylethyl alcohol, rare spice