The volatile compounds in oratosquilla were evaluated by head-space solid phase micro-extraction( HS-SPME) combined with gas chromatography-mass spectrometry( GC-MS). Extractions conditions such as different SPME fibers,extraction time,extraction temperature and salt concentration were optimized. The optimal extraction conditions were obtained as follows: 65 μm PDMS /DVB fiber,0. 16 g /mL salt concentration and adsorption for50 min at 50 ℃. Results indicated that 52 volatile compounds including 10 acids,5 N /O /S compounds,9 aldehydes,6 aromatic,6 hydrocarbon,6 terpenoids,4 alcohols,4 esters,and 2 ketones were identified. The relative odor activity value( ROAV) was applied to confirm the characteristic volatile compounds of the oratosquilla. The flavor characteristic was also analyzed. The results indicated that 2-Decenal,( E)-,Dodecanal,1-Octen-3-ol,2,3-Octanediol,2-acetylpyridine, Trimethylamine, Nonanal, Limonene, Pentanal, Benzaldehyde, Naphthalene,Tetradecanal,Benzene acetaldehyde,2,3-butanedione,2-Dodecenol( Z),2-Decanone,Heptanal,Benzothiazylsulfenamide,and 2-acetyl thiazole,altogether 19 volatile compounds were the characteristic volatile flavor compounds of the oratosquilla.