Abstract: In order to investigate the composition of characteristic aroma of Toona sinensis (A. Juss.) Roem. and its change under different storage conditions, aroma compounds were condensed by headspace solidphase microextraction (HS-SPME). Two of 43 compounds, named A and B, which had characteristic aroma of T. sinensis, were identified by gas chromatographyolfactometry (GC-O) and GColfactometrymass spectrometer (GC-O-MS). They were shown to be sulfurcontaining by GCflame photometric detector (GC-FPD). In addition, we discussed the changes in characteristic aroma of T. sinensis with the storage time at 0 ℃, 5 ℃ and 20 ℃. The results showed that both A and B kept stable at 0℃; at 5 ℃, they did not change much in first three days, but A decreased by 44.2% while B decreased by 62.6% on the 6th day and 93.6% of A and 97.4% of B disappeared on the 12th day. At 20 ℃, both A and B decreased rapidly and there were only 3.2% of A and 1.8% of B left on the 6th day. So the higher the temperature, the more rapid decrease of characteristic aroma of T. sinensis. The optimal storage temperature should be 0 ℃.