Abstract: The volatile components of two kinds of rattan pepper oil produced from different processing was analyzed by HS-GC-MS (headspace gas chromatography-mass spectrometry). The volatile components were qualitatively analyzed by matching the mass spectral database NIST14 and were quantified by peak area normalization. The results were as follows:33 volatile components were identified from the two rattan pepper oils by traditional oil immersion method and supercritical CO₂ extraction method. 16 components in total existed in both the two oils, of which 4 components (D-limonene, linalool, sabinene and myrcene) were the main parts (relative content ≥ 4.5%). There were 6 kinds of volatile components (β-elemene, 1-caryophyllene, germacrene D, humulene, octyl aldehyde and decanal) peculiar to traditional oil immersion method, and 11 kinds of volatile components (3-methyl-2-butenonitrile, 5-cyanol-1-pentene, (1S)-(1) -β-Pinene, alpha-terpinene, trans-β.-Ocimene, 3, 3-dimethylcyclohexanol, 4-terpinenyl acetate, methyl phenylacetate, 2, 4-Hexadienal, (E, E) -, (+) -citronellal and 1-methyl-isohexanoic acid) peculiar to supercritical CO₂extraction. Alkenes and alcohols were main volatile components in the two kinds of oil, but the relative contents were different. The latter oil contained traces of acid compounds (1-methyl-isohexanoic acid). The results above provided theoretical basis for both processing and quality improvement of rattan pepper oil.