Abstract: Deal by SDE, running GC-MS and got the fingerprint chromatography from the extract of yellow curry powder after addition internal standard ( ethyl phenyl propiolate) . Confirmed 48 kinds of volatile aroma compounds by MS, and by calculating the content and the relative percentage of these volatile aroma compounds. Took seven batches of yellow curry powder repeated experiments, the key to determine the relative percentage of the maximum 15 kinds of ingredients for yellow curry powder aroma compounds. The food quality fingerprint chromatograph technology with existing food quality control methods were combined with a comprehensive analysis, thus more objective, more comprehensive evaluation of the inherent quality of the food, the experiments were exploratory researched on the development of yellow curry powder quality control methods.