Abstract: Simultaneous distillation extraction method(SDE) was used to extracte the aroma components from Tuber indicum Cooke & Massee, Tuber sp.and Tuber pseudoexcavatum Y.Wang.By means of the GC-MS and computer researching the component of them was analysed and identified.The relative content of each component was determined by area normalization method.This study demonstrates that among the three truffles the aroma components peaks was extracted at the number of 101,71,49 and identified 100,63,41 compounds respectively.Comprehensively comparative analysis shows that Tuber indicum Cooke & Massee aroma components are most abundant and relatively balanced,followed by Tuber sp.,and Tuber pseudoexcavatum Y.Wangs.But the abundant Alcohol-based aroma components in Tuber sp.and the rich Octenol in Tuber pseudoexcavatum Y.Wang make them being of great value.

Key words: Tuber huidongense, aromatic compound, gas chromatography-mass spectrometry, simultaneous distillation extraction method