Abstract:The volatile compounds of Hu pepper cultivated in Guizhou were studied. With the total peak area as an indicator，the headspace solid-phase microextraction （HS-SPME） conditions were optimized，and a method based on gas chromatography-mass spectrometry suitable for the analysis of volatile compounds in Hu pepper was established. The results showed that Hu pepper in Guizhou mainly presented spice，coffee，and smoky flavors. The optimal conditions for extracting volatile compounds from Hu pepper were extraction temperature of 70 ℃，incubation time of 10 min，saturated NaCl solution of 5 mL，and extraction time of 50 min.Under the optimal extraction conditions，a total of 94 compounds belonging to 11 categories were detected，including terpenes （27.66%），aldehydes （18.09%），sulfur - containing compounds （10.64%），nitrogen -containing compounds （9.57%），ketones （8.51%），alcohols （7.45%），esters （7.45%），furans （3.19%），phenols （3.19%），acids （2.13%），and hydrocarbons （2.13%）. The main volatile compounds were 3-furfural，trans，trans-2，4 decadienal，benzaldehyde，2-acetylpyrrole，2-methylpyrazine，N-methylpyrrole，5-methyl-2-acetylfuran，linalool acetate，myrcene，and linalool. The established extraction method in this study provided a theoretical basis for analyzing the flavor and improving the quality of Hu pepper.