The aromoatic compounds of fresh truffles and their fermented wine were extracted by solvent extraction and analyzed by GC-MS.Their relative contents were determined by area normalization.The results showed that 35 and 57 peaks were separated from fresh truffles and their fermented wine respectively,and 20 and 47 of aromatic components were identified,which accounted for 54.45% and 95.33% of the total peak areas.The main aroma components with higher relative content in fresh truffles were alcohols compounds and aldehydes compounds.The main volatile substances in fermented wine were alcohols,esters,and acids.The aldehydes compounds nearly disappeared after fermentation.This experiment laid the foundation for the further research and development of truffles.