The method of simultaneous distillation-extraction (SDE) was used to extract the volatile aroma components in the power of Ziziphus jujuba Mill. The chosen extracting time was separately 3h, 6h and 9h. One hundred and sixty-nine volatile flavor constituents which included 33 carboxylic acids, 24 esters, 21 aldehydes, 9 ketones, 22 alcohols, 16 heterocyclics, 29 hydrocarbons and 2 phenols were identified from the extractions by GC-MS. The main volatile aroma components identified in the relatively higher peak area percentage(>1%) were dodecanoic acid, n-hexadecanoic acid, tetradecanoic acid, decanoic acid, Z-11-hexadecenoic acid, myristoleic acid, octanoic acid, 2-octenoic acid, nonanoic acid, heptanoic acid, acetic acid, hexanoic acid, furfural, 6,10,14-trimethyl-2-pentadecanone, cis-22-tetradecen-1-ol. By Comparing and evaluating the odor characteristic of the identified compounds, the key odor constituents to the aroma of the power of Ziziphus jujuba Mill are organic acid(acetic acid, hexanoic acid, heptanoic acid, octanoic acid, nonanoic acid), ketone(1-octen-3-one, 1-hydroxy-2-butanone, beta-damascenone), ester(butyl butyrate and hexyl hexanoate), aldehyde(hexanal, nonanal, (E)-2-octenal), phenol(eugenol and 2-methoxy-4-vinylphenol), alcohol(hexanol, benzyl alcohol, alpha.-terpineol) and heterocyclic compounds(furfural, 5-methylfural, 2-acetyl furan).