Purpose:In order to provide a scientific evidence for the development and utilization of walnut shells as a food additive,walnut shell extract volatile components at different baking temperatures were analyzed.Methods:Walnut shell was extracted at different baking temperatures by thermal reflow with 75% ethanol.Then their chemical composition were separated and identified by GC-MS.Results:Walnut shell treated with different baking temperature are different in the volatile composition and content,many of which are of important flavor substances.After 160 ℃baking,the six main flavor components content of guaiacol,vanillin,vanillic acid,syringaldehyde,4-Hydroxy-2-methoxycinnamaldehyde,3,5-Dimethoxy-4-hydroxycinnamaldehyde were 1.97%,3.03%,5.08%,9.11%,31.42%and 25.64%,respectively,and the total was 76.25%;The above substance contents without baking were 0.91%,1.66%,2.03%,0.62%,3.07% and 1.59%,respectively,and the total was only 9.88%.Conclusions:After baking,the relative content of walnut shell main flavoring substances significantly increased.Therefore,baking can improve walnut shells value as a flavor essence.