Abstract: A method for headspace solid-phase microextraction (HS-SPME) , followed by gas chromatography-olfactometry-mass spectrometry analysis was established for the identification of the characteristic flavor compounds in cocoa powder.According to the results, 39 compounds which gave contribution to the flavor of cocoa powder were detected, including 7 aldehydes, 3 alcohols, 3 ketones, 8 esters, 2 acids, 4 pyrazines, 2 amines and any other special volatile substances.Among the flavor compounds, three compounds had key odorant (nutty, cocoa flavor) , they were 2, 5-dimethyl pyrazine, 2, 3, 5-trimethyl pyrazine and 2, 3, 5, 6-tetramethyl pyrazine.