Abstract: The volatile components of the flowers of E. angustifolia were extracted by SPME identified and the aroma components of the flowers of E. angustifolia was analyzed by gas chromatography-mass spectrometry(GC-MS),gas chromatography-olfactometry(GC-O)was applied to determine the characteristic aroma components of E. angustifolia flowers,to establish relationship between aroma compounds and sensory attributes of E. angustifolia flowers. Selected characteristics from flowers of E. angustifolia played a decisive role of flavor components. The experimental data were analyzed by principal component analysis(PCA)using the SPSS 17.0 software. Results showed that a total of 139 aroma components were detected. GC-O analysis results showed that of 63 aroma components were detected,including aldehydes,ketones,esters,alcohols,phenols,acids and other substances,with 13,7,14,11,4,5 and 9. There were 17 kinds of substances with high aroma intensity. By GC-O and PCA,24 kinds of flavor substances were determined,that important flavor-active compounds(aroma intensity>3)included Ethyl cinnamate,methyl cinnamate,Ethyl phenylacetate,phenethl alcohol,Benzaldehyde,phenylacetaldehyde,3-Methyl butanal,Isopropyl cinnamate and 2-Hexenal.