Abstract: Aroma components are the important indexes for evaluation of the quality in the fry process of hazelnut.Headspace solid phase microextraction( HS- SPME) and gas chromatography mass spectrometry( GC- MS) were used on the hazelnut to analysis raw and different microwave baking process conditions. Results showed that by the test analysis of raw hazelnut 22 kinds of the volatile components were defected. There were 29 kinds of the hazelnut volatile components defected in low heat( 140 W,4 min) processing,30 kinds of the volatile components were detected in low fire( 210 W,4 min) processing hazelnut and 47 kinds of the volatile components were detected in high fire( 350 W,4 min) processing hazelnut.Aldehyde,ketones and pyrazine were detected under the condition of different baking hazelnut which were significantly increased during processing,and there were no pyrazine volatile components in raw hazelnut.By OAV value of 11 kinds of aroma components.Through principal component analysised of the first principal component and the second principal component characteristic value was 8.080 and2.887,the cumulative contribution rate of 73.456%,99.705%,can better represent the original data information reaction by,baked hazelnut's main source of aroma is pyrazine,aldehyde,ketone substance.