Abstract: Whole wheat flour processed from whole wheat grain not only retains the germand bran, improves the utilization rate of wheat but also increases social benefits. Because it is rich in nutrients and functional ingredients, it is more and more popular among consumers. However, during the storage process, wheat is very vulnerable to erosive pests, which leads deterioration of wheat quality. Among the pests, the contamination induced by Sitophilus zeamais is the most serious. It lays eggs inside the grains, secretes viscous substances to close the spawning holes after spawning, and then the eggs develop inside the grains until adults emerge. Apart from the damage by the eggs and adults, their secretions are also harmful to human body. This work studied the changes of volatile compounds in whole-wheat flour steamed bread prepared by wheat infested by Sitophilus zeamais at different stages of development, so as to evaluate the quality of wheat food infested by Sitophilus zeamais. About 8000 Sitophilus zeamais adults were used to infect about 1 kg of wheat. After 3 days, all Sitophilus zeamais were screened out, and the screened wheat was put back into the original sample bottle to continue cultivation. According to the sampling method in the literature, the culture flasks were taken out on the 5th, 19th, and 26th days as the egg-stage, larvalstage, and pupa-stage wheat samples. When adults crawled out of the culture bottle, the adults were screened out regularly every day until no more adults crawled to obtain the adult stage sample, which was taken out as the adult stage wheat sample. The above wheat samples were prepared into whole-wheat flour steamed buns according to the national standard, and solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) technology was used to identify the volatile components of Sitophilus zeamais in egg, larval, pupal, and adult stages. In combination with principal component analysis, changes in the types, relative content and components of volatile compounds in whole-wheat flour steamed bread were determined. A total of 79 volatile compounds were detected in 9 groups of samples, including 33 hydrocarbons, 15 alcohols, 15 aldehydes, 7 esters, 6 ketones and 3 heterocyclic compounds. With the growth and development of Sitophilus zeamais, the relative content of hydrocarbons and heterocycles increased, while the relative contents of alcohols, aldehydes, esters, and ketones decreased. The sensory scores of whole-wheat flour steamed buns decreased gradually, and the decrease of odor score was the most significant. Through principal component analysis, it was concluded that the characteristic volatile compounds of whole-wheat flour steamed bread were 2-n-pentylfuran, 1-octen-3-ol, (2Z)-2-heptenal, trans-2-octenal, 3,7,11-Trimethyl-1-dodecanol, cyclotetradecane, (E)-3-methyl-2-undecene, tetradecane, tetracosane, (7Z)-7-hexadecene, dodecylhexyl sulfite, tridecanol, tridecane, 2,6-dimethyl-2,6-undecadien-10-one, trans-2-nonenal, (5Z)-6,10-dimethyl-5,9-undec-2-one. The results indicated that the infestation of wheat by Sitophilus zeamais at different stages of development not only affected the relative content of various volatile compounds in its whole-wheat flour steamed bread but also weakened the original aroma or even appeared peculiar smell, and produced specific volatile compounds.