Abstract: In order to investigate the effect of pretreatment process on the flavor of sesame paste, headspace solid phase microextraction combined with GC-MS was used to analyze the flavor components of sesame paste obtained by different pretreatments in this experiment.The results showed that hydrocarbons, pyrazine, aldehydes and alcohols were the main flavor compounds of sesame paste, especially the relative content of olefins reached 60.87%, 46.95% and 53.47%, respectively.However, there were significant differences in the composition of flavor compounds and flavor compounds in three treatments.The study found that damp and hot process affected the sesame paste flavor types and content, the hydrocarbon content and peak area greatly reduced, the pyrazine content and peak area increased significantly, alcohols peak area decreased and content increased slightly.But aldehydes showed a pattern of heating to promote or humidifying resistance.