Abstract: Volatile components in chestnut mushroom were analyzed by an automatic thermal desorption -gas chromatography-mass spectrometric (ATD-GC-MS) system. The result showed that more than 20 kinds of volatiles were identified. 1 -octanol -2 -butyl, 2 -propyl -1 -pentanol were two main alcohols, decanal and 3, 5, 5-trimethyl hexanal that had strong fruit flavor were two main aldehyde compounds in chestnut mushroom flavor, 2, 5 -cyclohexadiene -2, 5 -diphenyl -1, 4 -dione was one of the ketone which was rich in plant odor. Some other compounds such as furans, alkanes, esters played a complementary role in overall flavor. Chestnut mushroom flavor was the interaction and mutual balance effect of all volatiles. Results not only provided the flavor value of edible mushroom but also gave a reference for effective use of these resources.