Abstract: The volatile components of solo papaya had been analyzed by headspace solid phase microextration (HS-SPME) coupled with gas chromatographymass spectrometry (GC-MS) .Four factors had been investigated including types of fiber, extraction time, sample weight and addition of NaCl.The optimum extraction conditions were fixed as follow 50/30μm carboxen/divinylbenzane/polydimethylsiloxane (DVB/CAR/PDMS) fiber, 6g samples, 3g NaCl, 30min.When this condition was used, 28 components accounted for 90.82% of the total volatile fraction were identified by comparing spectrogram of sample with standard spectrum library.The major aroma components of papaya were identified as toluene (36.68%) , linalool (33.55%) , benzyl isorhodanate (7.04%) , cislinalool oxide (2.56%) and linalool oxide (1.46%) .