Abstract: Headspace solid phase micro-extraction ( HS-SPME) and gas chromatography-mass spectrometry ( GC-MS) were used to analysis the volatile components in compound condiment, and the impact of storage conditions on the aroma of compound condiment were studied. The results showed that there were 48 kinds of volatile components identified in the compound condiment, and mainly existed in the form of vinyl compounds, esters, aldehydes, alkane compounds and alcohols. Total content of the compound condiment were 40.94% , 15.44% , 12.94% , 10.68% , 10.74% respectively. At the storage temperature of 4℃, the compound condiment had better aroma than 20℃. Compared with non-vacuum packaging, the contents of fresh compound condiment’s aroma were decreased slightly under vacuum packaging.