Abstract:With the increase of the proportion of egg flavor on the market，the demand for egg aroma components research is rising.The volatile aroma components of cooked egg yolk were detected by headspace solidphase micro-extraction coupled with gas chromatography-mass spectrometer（GC-MS）method after cooked for 15 min，cooled for 10 min.Taking the number of effective peaks as the index，the quality of the egg samples，the extraction time and the extraction temperature were taken as factors.The single factor experiment and the response surface design experiment were used to optimize the extraction and adsorption process.The results showed that the optimum extraction conditions were as follows:the addition of egg yolk 3 g，extraction time 43 min，extraction temperature 69℃.In summary，headspace solid-phase micro-extraction coupled with gas chromatography-mass spectrometer can be used as an efficient method for the rapid detection of the volatile gas of eggs yolk.This method still needs further study.