The aroma components of QingyuanCastanea?henryi(C.henryi) roasted at 230 ℃ were determined and analyzed by electronic nose and gas chromatography-mass spectrography (GC-MS). The results of electronic nose showed that; aroma profile changed during roasting and the significant change of aromas occurred at the first 10 min and after 20 min. While between 10-20 min; the flavor presented no apparent change (p>0.05). The results of GC-MS showed that; a toal of 30 volatile components were identified in roastedC.henryi; which were mainly ketones; acids; and esters. Volatile acids; alcohols and aldehydes decreased; while ketones and heterocyclics increased. Esters and aromatic components reached their peak point and then decreased. The characteristic aromas of roastedC.henryiwere 4-Hydroxy-2;5-dimethyl-3(2H)furanone;2;3-Dihydro-3;5-dihydroxy-6-methyl-4H-pyran-4-one and Maltol.