Chinese chestnut forms different flavors by different processing technology.An automatic thermal desorption-gas chromatography-mass spectrometric(ATD-GC-MS) system was applied to analyze the volatile composition of raw chestnut,boiled chestnut,fried chestnut and roasted chestnut.Herbaceous aroma such as ethyl acetate,hexanal,butyl acetate,1-butanol-3-methyl-acetate,alpha-pinene and benzaldehyde were found in raw chestnut;fried chestnut and roasted chestnut were found to have characteristic volatiles such as 2-pentyl-furan,3-carene,4-hydroxy-2-butanone and 2-methyl-tetrahydrofuran-3-ketone;and in boiled chestnut,spirohepta-4,6-diene was found first time.The results will provide a reference for the further research and development of Chinese chestnut products.