Abstract: The volatile compounds of Eucheuma were analyzed using headspace solid phase micro-extraction(HS-SPME) method combined with gas chromatography-mass spectrometry(GC-MS). A total of 58 volatile compounds were isolated and identified by GC-MS,including 17 aldehydes,27 hydrocarbons(including 8aromatic hydrocarbon),4 ester,5 ketones,2 alcohols and 3 others. Among these volatile compounds,aldehydes content was the highest,54.10%,followed by aldehydes(23.19%,including 10.66% aromatic hydrocarbon),ester(11.68%),ketones(11.03%),alcohols(0.68%) and others(0.77%). The high-ranking compounds included nonanal(18.45%),isoacetophorone(7.75%),diethyl phthalate(7.50%),heptanal(7.13%),hexanal(6.33%),octanal(6.31%),butyl ethanoate(3.65%),toluene(3.29%),decanal(2.81%),dodecane(2.21%). On the whole,aldehydes made significant impact on the flavor of Eucheuma,esters,hydrocarbons and other compounds had a certain influence.