Abstract: Volatile flavor compounds of fresh lily and solidifying lily yoghurt were analyzed by headspace solid phase microextraction (HS-SPME) combined with GC-MS. Results indicated that total 66 volatile flavor compounds were identified in fresh lily, mainly including hydro carbons, carboxylic acid, alcohols etc. 80 volatile flavor compounds in the solidifying lily yoghurt, and 64 volatile flavor compounds in the control, mainly including ketone, carboxylic acid, aldehydes, esters etc. The volatile flavor compound identified in the solidifying lily yoghurt keep less compounds of fresh lily, it was mainly new volatile flavor compounds that were produced from fermentaion of fresh lily and milk. Compared with the control yoghurt, the categories of volatile flavor compounds were almost the same, but there was some differences in the content of compounds, the typical compounds of diacetyl and ethyl acetate that had feature effects on flavor of yoghurt increased, while acetoin, aldehyde reduced.