Abstract: With the help of simultaneous distillation-extracter(SDE), the extracted volatile flavor compounds GC-MS assay of the Lentinous edodes. Use GC/MS total ion current chromatographic peak area normalization methed to quantitatively analyze the flavor content. The mainly volatile flavor compounds from Lentinous edodes are sulfocompounds and carbonaceous organic material. The special volatile flavor compounds are: dimethyl disulfide, dimethyl trisulfide, methylthio dimethyl trisulfide, 1,2, 4-trithiolane and lenthionine. The sulfocompounds are very important since they are the mainly volatile flavor of Lentinous edodes.

Key words: Lentinus edodes, aroma compound, gas chromatography/mass spectromrtry