Abstract: Wheat germ is rich in nutriton and the flavor of its products varies according to the processing technology.Peanut was pressure steamed, extracted by SPME and then condensed for GC-MS and GC-O analysis of its volatile aroma components.Besides 56 kinds of aroma compounds were identified from steamed wheat by SPME-GC-MS, accounting for 97.76% of the total peak areas of components which were 9 aldehydes (11.79%) , 6 alcohols (14.87%) , 4 hydrocarbons (2.8%) , 8 ketones (9.7%) , 7 ester (27.91%) , 3 phenols (2.19%) , 9 acids (15.58%) , 10 nitrogen-or sulfur-containing or heterocyclic compounds (14.16%) , and 31 odor-active compounds were identified by SPME-GC-O of which the components that had the highest FD factors were ethyl acetate (wine) , isovaleraldehyde (chocolate) , 2-methylpyrazine (roasted) , furfural (caramel) , 2-acetylfuran (toast) , hexanoic acid (musty) , gamma-nonanolactone (potato) , (E) -2-decenal (licorice) , and they account for the pivotal aroma components of steamed wheat.