Abstract:The volatile components of celery leaf meal were detected by headspace-gas chromatography-mass spectrometry（HS-GC-MS）to study the changes of volatile components in celery leaf meal after storage.The results showed that the volatile components of fresh celery leaf powder included limonene（88.03%），laurelene（4.09%），celeryne（3.55%），baselene（3.4%），cycloheptane（1.2%）and caryophyllene（0.92%）.After 6 months at room temperature and in dark the volatile components in celery leaf powder were composed of limonene（79.13%），p-ethylacetophenone（12.08%），dl-camphorquinone（6.55%），laurelene（1.73%），cycloheptanetrienone（1.21%）and 2'-hydroxy-3-phenylacetone（0.51%）.During storage，limonene，laurelene and baselene in celery leaf powder could be oxidized to p-ethylacetophenone，dl-camphorquinone，the oxidation of celery and caryophyllene may formed 2'-hydroxy-3-phenylacetone，and cycloheptadiene could be oxidized to cycloheptanedienone.Meanwhile，sensory evaluation showed that the aroma and quality of celery leaf powder decreased after storage，which may be due to the chemical reactions such as oxidation of volatile components in celery leaf meal and the decrease of the content of volatile components.Therefore，the volatile components in celery leaf powder，such as limonene，laurelene，celeryne，baselene and caryophyllene，could be used as reference indicators for quality evaluation of celery and its products.