The volatile flavor components in Fresh Yunnan Truffle were extracted by solid-phase micro extraction (SPME) or simultaneous distillation extraction (SDE) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 107 volatile compounds were identified in Yunnan Truffle, Including 5hydrocarbons, 14aldehydes, 13ketones, 5acids, 4 esters, 13 alcohols and phenols, 2 ethers, 32 sulfur-containing compounds or nitrogen-containing compounds or heterocyclic compounds. Aldehydes, alcohols and phenols, sulfur-containing compounds，nitrogen-containing compounds，and heterocyclic compounds may have an important influence on the flavor of Yunnan Truffle.