The volatile components in Durian pulp were extracted by two different kinds of solid-phase microextraction and analyzed by GC-MS in order to investigate those volatile compounds. These compounds were determined by MS and RI qualitative analysis. A total of sixty volatile constituents were identified, including 26 esters, 12 sulfur-containing compounds, 7 alcohols, 7 hydrocarbons, 5 aldehydes, 2 acids, 2 nitrogen-containing compounds and 1 phenol. The relative contents were determined by peak area normalization method. The major volatile components were ethyl 2-methylbutyrate, ethyl propionate, 1-tetradecanol, ethyl acetate, ethyl butyrate, ethyl E-2-butenoate, diethyl disulfide, propyl 2-methylbutanoate, tetradecanal and ethanethiol. Based on the odor characteristics of those identified compounds, it can be concluded that the odor of Durian pulp is mainly from ester compounds and sulfur-containing compounds. Most of ester compounds are fatty acid ethyl esters; the contents of mercaptan and sulfide are higher in the identified sulfur-containing compounds.