Abstract: The objective of the article was to explore the effects of using dry-promoter on the volatile compounds of Thonpson seedless raisin. The concentrations of 43 main aromatic compounds of Thompson seedless raisin with dry-promoter or not were determined by using the technique of SPME and GC/MS. There were 12 compounds which had contribute to the flavor of raisins :Hexanal , 2 -Hexenal , (E ) - , 2 -Heptenal , (E ) - , Nonanal , Benzeneacetaldehyde, Hexanoic acid, ethyl ester, 2-Pentyl furan, 1-octen-3-ol, 2, 6-diethyl, pyrazine, linalool, β-Damascenone and geraniol. The results showed that the dry-promoter had no effect on the main kinds of raisin aromatic compounds, but had effect on the content of them:Thompson seedless raisin with dry-promoter had greater content of compounds in acids, alcohols, aldehydes with flower, fruit, vegetable and green flavor, but less content of coumpounds in pyrazines with cooked flavor.