Abstract: In order to analyze the difference of volatiles,the volatile components of Toonasinensis dried by microwave- vacuum were extracted by headspace solid- phase micro- extraction( HS- SPME),supercritical carbon dioxide( SFE- CO2) and ultrasonic wave with ether( UWE).The results qualitatively identified by GC- MS showed that 71 volatile compounds were detected by HS- SPME and alkenes,ketones,alcohols were the major constituents.58 volatile compounds were detected by SFE- CO2 and alkenes,aldehydes,alcohols were the major constituents.68 volatile compounds were detected by UWE and alkenes were the major constituents. The relative contents of aldehydes,sulfur,ketones,alcohols,esters,hydrocarbons,detected by HS- SPME were all at the higer level,while alkenes by UWE were the highest.The 1-( 1- Propenylthio) propane and tert- hexadecanethiol were only detected by HS- SPME,which played an important role in unique flavor of Toonasinensis.There were differences in species,components and relative contents of volatile compounds extracted by three different methods,and HS- SPME could extract characterized components of Toonasinensis to the utmost and reflect the characteristics of its aroma better.