Abstract: In this work,corn pancake was research target,volatile flavor components of unfermented and naturally fermented corn pancake was carried out qualitative and quantitative analysis to compare unfermented and naturally fermented pancake flavor difference,by headspace solid phase micro- extraction combined with gas chromatography- mass spectrometry.4- methyl-2- pentanol was used as an internal standard. The results showed that unfermented corn pancake detected 15 kinds of volatile substances,naturally fermented corn pancakes detected 22 kinds of volatile substances,which included ketones,aldehydes,esters,alkenes,alkanes and aromatic substances.Flavor substances of two kinds of pancakes were analyzed and compared to understand the general type and content of volatile substances in corn pancakes.Volatile substances of fermented corn pancakes changed while ketones,aldehydes,alkanes and aromatic compounds were added 1,2,4,and 2 types,respectively.Aldehyde compounds occupied more than 50% proportion in the test component.