Simultaneous distillation extraction technique coupled with GC-MS was adopted for the qualitative and semiquantitative determination of volatile compounds in Prumus mume.Only 26 kinds of volatile compounds were identified from the fresh samples,while 34,49,50 and 56 kinds of compounds were identified from 12,24,36 and 48 h smoked samples,respectively.The relative contents of phenols and hydrocarbons were increased obviously(from 0.75 to 30.15% and 13.29% to 30.62%).In contrast,esters(27.32% to 24.96 %),alcohols(6.74% to 0.18 %),acids(37.27% to 12.52%) and carbonyls(17.49% to 10.86 %) were decreased during smoking.The main flavor compounds in Prumus mumewere esters,alcohols and carbonyls.While the main flavor compounds in Fructus mume were phenols and carbonyls.