Abstract: To investigate the characteristic quality of the chemical composition of Qiaqia aroma sunflower seeds and the formation mechanism during the producing process, with the methods of simultaneous distillation and extraction (SDE) combining with GC-MS. This experiment made a comparison analysis of the volatility aroma components at the raw and Qiaqia aroma sunflower seeds which had been boiled in solution of spices lots of times. From the kernel and in-shell of raw sunflower seeds it had been identified in each 8 and 16 kinds of chemical composition. Also, from the kernel and in-shell of aroma sunflower seeds, 88 and 91 kinds of chemical composition were identified respectively. The results showed that the aroma components and their contents which remained in the kernel and in-shell were different. Spice in boiling process remained in aroma sunflower seeds;it played an important role in the formation of flavor and quality of aroma sunflower seeds. And different spice component had different adsorption binding force in different media of the in-shell and kernel.The results provided the technical basis for further study of the formation mechanism under different producing process.