Abstract: In order to study the flavor components of green wheat and the flavor differences with wheat, three different varieties (Zhengmai 7698, Bainong 207, Zhongmai 175) of green wheat and wheat were used as raw materials. Headspace solid phase microextraction coupled with GC/MS was used for the analysis of flavor constitutes. Results showed that there were 46 kinds of flavor components in the three varieties of green wheat. Among them, Zhengmai 7698, Bainong 207 and Zhongmai 175 contained 39, 37 and 31 components, respectively, with 26 common components. A total of 39 components were detected in the three wheat varieties. Among them, Zhengmai 7698, Bainong 207 and Zhongmai 175 contained 30, 29 and 31 species, respectively, with 21 common components. The relative contents of hydrocarbons in green wheat were 8.92% to 16.34%, which were much lower than those in wheat (51.56% to 62.15%). The chain lengths of hydrocarbons in wheat were generally longer than those in green wheat. Compared with wheat, green wheat contained large amounts of flavor substances including aldehydes, ketones, esters and benzenes. Moreover, trans, trans-2, 4-heptadienal, β-ionone, ethyl hexanoate, ethyl octylate and styrene were the unique flavor substances in green wheat, and (+)-Terpenes, longenes, heptadecanes, octadecanes and sterols were the unique flavor substances in wheat. In addition, the relative contents of flavor substances in green wheat including hexanal, nonanal, trans, trans-2, 4-nonadienal, geranylacetone, 2-undecanone, methylheptenone were much higher than those in wheat, resulting a unique flavor for green wheat.