Flavor compounds, also known as blended fragrance, are blend of various flavors artificially formulated to have a specific fragrance.  Flavors and fragrances can be used to improve, increase and mimic the aroma and taste of foods; they can be used as food additives.  The composition of flavor compounds are complex.  In the past, analysis of flavor relied mainly on some conventional physical and chemical methods, which were not only slow, but also difficult to understand the composition.  However, the emergence of GC-MS solves these problems, which make the flavors and fragrances compositional analysis, from component separation to chemical structure identification, to fulfill the requirement of being convenient, fast and accurate.  GC-MS can simultaneously achieve qualitative and quantitative purposes.  Thereby, through monitoring the quality of spices and guiding the improvement of flavors and fragrances, it has made significant contribution to the synthesis of new flavors and fragrances.