Abstract: In this work, the composition of volatile flavor components in Chinese Qula fermented with traditional method and Qula fermented with commercial culture was determined by headspace-solid phase microextraction ( HS-SPME) coupled with gas chromatography-mass spectrometry ( GC-MS) .According to the NIST 14 MS spectral library and reference data, 29 and 53 volatile compounds in Chinese Qula fermented with traditional method and Qula fermented with commercial culture were identified, respectively. These volatile components included acids, alcohols, ketones, aldehydes, esters, hydrocarbons and aromatics.The results showed Qula fermentation with the commercial culture could result in the production of more volatile flavor components than the Chinese Qula fermented with traditional method. This might be the main reason why Chinese Qula fermented with traditional method and Qula fermented with commercial culture had distinct volatile flavor components.