Abstract: To evaluate the effect of irradiation on volatile components of Boletus edulis,dry fruiting body was irradiated by a ⁶⁰Co source with the dose of 1.29 and 3.38 kGy,respectively. The volatile compounds were analysed and identified by headspace solid phase micro-extraction(HS-SPME)combined gas chromatography and mass spectrometry(GC-MS). The results showed that a total of 43 kinds of volatile compounds were identified by GC-MS,including seven pyrazines,four hydrocarbons,one aldehyde,one ketone,five phenols,two esters,eight fatty acids,eleven heterocycles and four unknown compounds. The relative contents of fatty acids,pyrazines,hydrocarbons and heterocycles compounds were the highest among these identified compounds,which were 28.43%,18.11%,17.41% and 17.25%,respectively. Besides that,23 kinds of volatile compounds(≤ C₈),closely related to the flavor of B. edulis,were identified and their total relative content was 48.16%. The relative contents of most of the volatile compounds related to flavor were significantly decreased by irradiation at the two doses(p<0.05). The relative contents of pyrazines,heterocycles and the volatile compounds(≤ C₈)decreased by 14.36% and 17.28%,14.49% and 17.27%,11.27% and 11.75% at the two doses,respectively. However,the relative content of fatty acids increased by 9.18% and 45.55% at the two doses,respectively. Results from present study would provide an experimental basis which could help to apply irradiation to B. edulis preservation. The study provided an experimental basis which could help to apply irradiation to the preservation of B. edulis.