The head space-solid phase micro-extraction method was used to analyze aroma components in fresh mushroom and its pre-cooked juice. The approach of NIST08 spectrum library retrieval combined with retention index comparing was used to identify aroma components. Twenty-three aroma components were identified from fresh mushroom and its pre-cooked juice, and the relative concentration of each component was determined by the peak area normalization. The results showed that the ketone and alcohol contents of fresh mushroom were 49.403% and 21.982%. The major components identified from fresh mushroom pre-cooked juice were nonanal (31.877%), hexanal(19.972%), and 1-octen-3-ol(14.773%).