Objective: To study the variation of the aroma components of the flowers of Wisteria sinensis during different flowering stages and so as to lay the foundation for its development and utilization. Method: Solidphase microextraction (SPME) and GC-MS-QP 2010 was used to analyze the aroma components of different flowering stages and the relative content of each it was determined by the peak area. Result: A total of 27 compounds were identified, the main components were alcohols, esters, terpenes,

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... etones, aldehydes, phenols, nitrogen compounds and other compounds. 17 were common compounds; the other ten components were not reported before, such as 3 1-Butanol, 3-methyl-, 1-Penten-3-ol 2-methyl-, 3-Hexenyl Butyrate, Cinnamic acid methyl ester, β-Bisabolene, E-α-Bergamotene, Citral,Formamidobenzene,3-methyl-1-butanol, 2-methyl-1-penten-3-ol, 3-hexenylbutylate, methyl cinnamate, Citrus aldehyde, citric aldehyde, N-formylaniline, tricyclo [3.1.0.0 (2,4)] hexane, 1,6-diethyl-3-, 6-dimethyl-, trans-and (3E,)-4,8,12-trimethylundecene-1,3,7,11tetraene. The aroma components and contents of the flowers of W. sinensis varied with the flowering periods. The alcohols of the W. sinensis were the highest in the bud stage, semi-open period and blooming period respectively, followed by the terpenes and the ketones. The content of terpenes was highest at the end of the bloom and withered period respectively. The correlation analysis of the six major aroma components showed that the correlation between 2-Nonanone and linalool, β-Caryophyllene, E-α-Bergamotene and α-Farnesene was weak. The correlation of the rest of the main aroma components was strong respectively. Conclusion: Different flowering periods might lead to changes in the aroma composition and content of flowers of W. sinensis, which could be exploited and used in the best stage according to the demand.