Abstract: Abstract：In the study, the volatile components in carrot jam whether is fermented by Lactobacillus plantarum NCU166 or not were determined by static headspace gas chromatography-mass spectrometry (GC-MS) for qualitative analysis, and comparative analysis was done for the relative contents and kinds about the volatile components in the fermented jam with NaCl or not. It was indicated that, allyl compounds and terpenoid compounds decreased, but alcohols and esters increased, and there were several main aromatic matters, such as santalol,capric triglyceride,α-terpineol,linalool,rhodinol,perilly alcohol,L-carveol and so on. The compounds’ extracted effect could be influenced by adding NaCl in sample.