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An attempt was made to determine the volatile flavor components of Dioscorea japonica. Essentialoils from roots of the samples were isolated by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Concentrated samples were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Fifty nine volatile flavor components, including 35 hydrocarbons, 5 aldehydes, 1 ketone, 9 alcohols, 2 esters, 3 acids and 4 miscellaneous ones were confirmed in the young roots of Dioscorea japonica. Forty two components, including 23 hydrocarbons, 2 aldehydes, 7 alcohols, 1 ester and 8 acids and 1 miscellaneous´ one were confirmed in the roots of mature stage. δ-3-Carene and dodecanoic acid were regarded as the most abundant components in young and mature roots repectively. The profile of volatile flavor components was markedly different in young and mature roots of Dioscorea japonica.
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