Abstract: The volatile components in Toona sinensis treated by vacuum freeze-drying were analyzed by headspace solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS). Single factor experiment was used to determine extraction parameters and the sulfur compounds related to the flavor of Toona sinensis were analyzed mainly. The results showed that the best extraction was under 60 ℃ for 40 min by 65 μm PDMS/DVB fiber. It was found that the volatile components of Toona sinensis before and after vacuum freeze-drying treatment were mainly sulfur,terpenes,alcohols and esters analyzed by GC-MS. Vacuum freeze-drying had little effect on the main volatile components in Toona sinensis,the main components of Toona sinensis were sulfur,terpene,alcohol,ester and others. The volatile components related to characteristic flavor of Toona sinensis was analyzed and compared. There was no significant changes in the contents related to the flavor between freeze-dried and fresh Toona sinensis,such as Thiirane methyl-,2,5-dimethyl-Thiophene,3,4-dimethyl-Thiophene,2-Mercapto-3,4-dimethyl-2,3-dihydrothiophene. This study provides theoretical basis for the application of vacuum freeze drying technology in storaging of Toona sinensis.