Abstract: In this study, the essential oil of Torreya grandis (T. grandis) dried aril was extracted by steam distillation, and its volatile compounds and contents were analyzed using gas chromatography-mass spectrometry (GC-MS). In addition, the in vitro antioxidant activities of the essential oil were investigated by DPPH, ABTS and hydroxyl free radicals scavenging rate assays. Finally, the inhibitory effects against Escherichia coli (E. coli), Bacillus cereus (B. cereus) and Staphylococcus aureus (S. aureus) were evaluated by the Oxford cup method. According to the GC-MS analysis, a total of 45 volatile components were identified in the essential oil of T. grandis dried aril. Among them, 3-Carene was the most dominant compound, possessing the highest relative content of 26.20%, followed by D-limonene, δ-Cadinene and δ-Cadinol, with relative content of 15.11%, 8.16% and 7.57%, respectively. The results of in vitro free radical scavenging tests showed that the essential oil exhibited great antioxidant activities, and the scavenging ability against DPPH, ABTS and hydroxyl free radicals was positively correlated with the mass concentrations of the essential oil (P<0.01). The scavenging rates against DPPH, ABTS and hydroxyl free radicals were 74.82%±1.58%, 78.78%±1.75% and 69.76%±2.73%, respectively, at the highest concentration of 1 mg/mL essential oil. The results of the antibacterial effects revealed that the essential oil of T. grandis dried aril inhibited E. coli, B. cereus, and S. aureus to some extent. By comparing the diameter of the inhibition zone, the essential oil displayed obvious antibacterial activity, which was positively correlated with the concentration (P<0.01). At the same mass concentration, B. cereus was the most sensitive to the essential oil, followed by E. coli and finally S. aureus. This study demonstrated that the essential oil of T. grandis dried aril had good in vitro antioxidant and antibacterial activities.