Abstract: In this paper, it studied the application of AmberliteXAD-2 to absorb and elute the free and glycosidically bound volatile flavor compounds from Glorious Oranges, and the effect to detect the volatile flavor compounds of two fused-silica capillary columns of different polarity was also described. The results by using GC-MS indicated that the effect of HP-5 was well than DB-WAX. The number of the free and glycosidically bound volatile flavor compounds was 43 and 31 respectively, and the compounds mainly were D-Limonene, Benzyl Alcohol, 3-Hexen-1-ol, (Z)-, 3-Carene and 2-Hexenal, (E)-et.al. In addition, there were ten compounds hydrolyzed by β-glucosidase that just exited as glycosides, such as propyl butyrate, Hexyl butanoate, .alpha.-Pinenea nd3 -Oxo-.alpha.-ionol etc.

Key words: Glorious Oranges； &beta, -D-glucosidase； flavor；