Abstract:In order to undertand the volatile components in Myrciaria cauliflora, the contents of volatile components in flowers, fruits and leaves at different development stages were measured by using HS-GC-MS (head space-gas chromatography/mass spectrometry) technology. The results showed that terpenes were the main components in flowers, fruits and leaves, increasing with flowering process, but decreasing with fruit and leaf development. The monoterpenes were the dominant component in terpenes, mainly including α-pinene, β-pinene, D-limonene and β-ocimene. The content of β-pinene was the highest in the budding stage, early flowering stage and young leaf, the content of α-pinene was the highest in the full bloom stage and old leaf, the content of D-limonene was the highest in the late flowering stage and the whole development stage of fruit. The total content of pinene (α-pinene+β-pinene) in young leaves was high for 62.07%. The content of esters (16.92%) in the early flowering stage was the highest among flowering stages, and that in mature stage was the highest (14.81%) among fruit development stages, which in old leaves (4.35%) was significantly higher than that in young leaves (0.26%). Therefore, α-pinene and β-pinene were the main common aroma component of flowers, fruits and leaves, methyl salicylate and phenylethanol were the main characteristic aroma components in bud stage and early flowering stage, and cubebene was the characteristic flavor component of mature fruits, β-caryophyllene was the main characteristic aroma component of young leaves, eucalyptol and β-copaene were the main characteristic aroma component of old leaves.