Abstract:Headspace solid phase microextraction （HS-SPME）combined with gas chromatography-mass spectrometry （GC-MS）can enrich the volatile or non-volatile flavor compounds of cereal food，identify and quantitative and qualitative analysis of the complex mixture.It has the advantages of simple operation，high efficiency，accuracy and no organic solvent.It is a widely used flavor analysis method at present.The principles and characteristics of HS-SPME and GC-MS were summarized in this paper.The research progress on cereal raw materials，different kinds of cereal processing food processing technology and volatile flavor compounds were emphasized，at the same time，the HS-SPME-GC-MS technology was prospected in the research direction of cereal food.