The volatile constituents was analyzed by combining Headspace Solid Phase Microextraction( HSSPME) and gas chromatography mass spectrometry( GC-MS),The effect of different SPME fibers,extraction time and extraction temperature on the analysis result were investigated by using orthogonal experimental design. Based on the analysis of Gaschromatography- Mass Spectrometry( GC- MS),The 59 volatile flavor components were separated and identified,and the main volatile components were D-Limonene( 80. 37%),Nootkatone( 6. 07%),β-Pinene( 1. 99%),Eremophilene( 1.40%) which were comprised 99.45% of the total peak areas.