Abstract: To study the changes of flavor during parching and boiling,and provide scientific basis for the development and utilization,control quality and safely use of hot pot seasoning,headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was used to investigate the volatile components in hot pot seasoning during parching and boiling. The result showed that 53 and 50 volatile components were detected during the parching and boiling of hot pot seasoning. 7 samples were experimented,and the relative content ranges from high to low,which were alcohols,alkenes,aldehydes,acids and lipids,and ketones. During the processing of hot pot seasoning,the relative content of alcohols increased with the prolonged parching time,while decreased then increased gradually in the boiling process after affected by the soup. The relative content of alkenes was highest before processing,and decreased after processing. The relative content of aldehydes was positively related to the cooking time,which may be related to the characteristic aroma of the hot pot seasoning. The longer the processing time,the lower the relative contents of acids and lipids would be. The study also found that with the prolonged processing,a large number of substances such as ethers and benzenes appeared in hot pot seasoning,which might affect the safely use,and the mechanism need further study.