Abstract: The aroma components of two kinds of okra flowers at their different blooming periods in Qinzhen area Guiyang city were characterized by SPME and GC-MS methods. The results showed that the relative percentage contents and the aroma components of two okra flowers were different at different blooming periods. To green fruit, major aroma component was alcohol (48.168%) during its bud period; at its full blooming stage, aroma components were mainly ketones (48.837%) and hydrocarbon (22.291%); and at declining stage, ketones (39.529%) and alcohol (27.396%) were its major aroma component. By contrast, at bud stage, main aroma components of white fruit were hydrocarbon (35.468%), aldehydes (34.103%) and keto-aldehydes (31.159%). Major aroma components were hydrocarbons (35.284%) and keto-aldehydes (24.125%) during full blooming period, and the aroma components of white fruit at its declining stage were keto-aldehydes (33.906%) and alcohol (28.779%)