Abstract:Headspace solid-phase microextraction was used to extract volatile flavor substances from different parts of Amomum tsaoko in nujiang of Yunnan province，such as fruit，ear，leaf and stem，etc.The content and composition of volatile flavor substances were analyzed by gas chromatography-time of flight mass spectrometer（GC-TOF-MS）.The results showed that 66，76，70 and 44 kinds of volatile flavor substances were identified in the fruit，ear，leaf and stem，mainly composed of aldehydes，alcohols，terpenes and esters.Among them，the relative content of（E）-3，7-dimethyl-2，6-octadienal was the highest（24.503%）in fruits，the content of beta-pinene was the highest（22.344%）in ears，the content of eucalyptol was the highest（27.348%）in leaves，and the content of eucalyptol was the highest（42.203%）in stems.In the fruits，the volatile flavor compounds were mainly aldehydes with the content of 44.133%，followed by aldehydes（20.356%），esters（19.064%）and alcohols（15.224%）.In the ear，the volatile flavor compounds were mainly alkenes，and their relative content reached 83.266%，followed by alcohols（10.302%）.The majority of leaves were alcohols（39.407%），followed by alkenes（22.143%），aldehydes（17.204%）and ketones（10.076%）.The content of alcohol compounds in the stem was 62.698%，followed by alkenes（32.396%）.These results would provide ref－erence for later development and utilization of Amomum tsaoko.