Abstract: By solid phase micro extraction and gas- mass spectrometry method,the effect of medium composition on volatile substances of fermented mash of Tricholoma matsutake was studied. The results showed：Phenylethyl Alcohol, 2-Cyclohexen-1-ol, 2-methyl-5-（1-methylethenyl）,4,4＇-（1-methylethylidene） bis phenol were the aroma volatiles.In the Tricholoma matsutake fermentation.Limonene and Decanal were fermentation characteristics of flavoring substances for the cake flour and corn flour.With the increaseof the medium composition,the content of volatile flavor substances significantly increased and the types of esters increased.