Eucommia ulmoides OLIVER was selected as a material of medicinal tea. However, the volatile flavor components of this material are affected by storage time period. This study was carried out to investigate the off-flavor compounds during storage. The volatile aroma components of materials were collected by simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated extracts were analyzed and identified by GC and GC-MS. The main flavor components of Eucommia ulmoides OLIVER were hexanal, 5-ethyl-2-furfural, benzyl alcohol, 1-octen-3-one, camphene, and limonene. Off-flavor compounds such as pentanoicacid, heptanoic acid, 1-penten-3-ol, (E,Z)-2,4-heptadienal, and (E,E)-2,4-heptadienal were newly identified during storage for 10 weeks.
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