Abstract: The aim was to ascertain the flavor components of Magnolia flower tapel at seven blossom stages with nonpolar solvent (n-hexane) extraction, in order to provide a reference for industrialize utilization. Nhexane was used to extract the flavor components in this work and the components were detected with GC-MS, and qualitative validation of compounds was carried out with the retention index and NIST spectrum library. The experimental results showed that 64 kinds of compounds were detected and 19 were the same compounds, and the highest concentration compound was linalool, its content was 15.64%-47.26%. The largest number of compounds belonged to alkanes and followed by esters, while alcohol had the highest content level, accounting for 40.00%-55.49% of the total compound content. The change of compound content level of blossom process was consistent with alcohols.