Abstract: To study the effect of extrusion temperature on the volatile components and characteristic flavor of whole wheat noodles prepared by the bran backfilling method. This paper adopted solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), relative odor activity value (ROAV), and principal component analysis (PCA). The volatile substances of whole-wheat dried noodles obtained by extrusion and puffing treatment at different temperatures were analyzed. The results showed that the main flammable substances in whole wheat noodles were hydrocarbons, aldehydes, alcohols, esters, ketones, heterocycles, and other substances. From the GC-MS detection results, there are certain differences in the types of volatile components in raw whole wheat dried noodles under different temperature treatments. For the dried noodle samples treated at 100℃, 130℃, 160℃, and 190℃, the number of detected volatile components were 61, 53, 48, and 58, respectively, and the relative content of each volatile component was also quite different. The results of the ROAV (in this paper, essential flavor compounds with ROAV ≥ 1 were selected) showed that the key substance that affected the flavor of whole wheat noodles was aldehydes. Combined with principal component analysis (PCA), extrusion temperature was found to greatly influence the volatile components of raw whole wheat noodles, and flavor compounds at 160℃ were the most abundant. There were significant differences in volatile components between raw whole wheat and cooked whole wheat noodles. This experiment provided a theoretical reference for the research and development of whole wheat dried noodles.