Abstract: The volatile components of fresh,microwave heating and boiling Ginkgo biloba seeds were detected by solid phase micro-extraction and t GC-MS(SPME-GC-MS). The principal component analysis(PCA)was utilized to evaluate the aroma quality of Ginkgo biloba seeds. Results showed that a total of 66 types of volatile compounds were identified from the fresh and cooked Ginkgo biloba seeds. While 44 compounds were identified from fresh Ginkgo biloba seeds,the major volatile compounds in the fresh seeds consisted of aldehyde. 35 compounds were identified from microwave heating seeds,alcohols were the major compounds. 31 compounds were identified from boiling seeds,the content and species of terpenoids with highest. The conclusion obtained that the volatile components of fresh Ginkgo biloba seeds was explained as aldehydes,while microwave heating and boiling Ginkgo biloba seeds was explained as terpenoids.