Abstract:This study utilized the technique of headspace solid phase microextraction-gas chromatographymass spectrometry （HS-SPME-GC-MS） to collect and analyze the volatile flavor substances during the accelerated oxidation process of Australian almonds. Heat maps were drawn to analyze the variation patterns of these volatile flavor substances. Chemometric methods were used to analyze the patterns of change in these substances， and the oxidation process of the almonds was divided into different stages. The results showed that during the accelerated oxidation process， the types and contents of volatile flavor substances in Australian almonds changed to varying degrees. The content of hydrocarbons showed a decreasing trend， while the contents of alcohols， and aldehydes first increased and then decreased. The content of ketones showed a slowly increasing trend， whereas some esters and lactones exhibited an initial increase followed by a decrease. Principal component analysis and partial least squares discriminant analysis indicated that the accelerated oxidation process of Australian almonds could be divided into three stages： the fresh stage （day 0）， the quality deterioration stage （days 5-30）， and the stale stage （days 35-50）， with key volatile flavor substances differing at each stage.