[Objective]This study aimed to investigate the changes of aroma components in mango fruit at different post-harvest stages.[Method]The aroma components in‘Keitt’mango fruit at 3,6,9 and 13 d postharvest were extracted using head-space solid phase microextraction( HS-SPME) and analyzed by gas chromatograph-mass spectrophotometer( GC-MS).[Result]The results showed that a total of 42 aroma compounds were identified from the mango samples at four stages. To be specific,monoterpene and sesquiterpene were the major components; at 3,6,9 and 13 d postharvest,the relative contents of terpene were 94. 24%,98. 91%,55. 32% and 95. 97%,respectively.[Conclusion]1S-( +)-3-carene is the characteristic aroma component in ripe fruit of‘Keitt’mango. The aroma of mango fruit is also affected by ester,alcohol and aldehyde compounds. [Objective] This study aimed to investigate the changes of aroma components in mango fruit at different post-harvest stages. [Method] The aroma components in ’Kitt’mango fruit at 3,6,9 and 13 d postharvest were extracted using head- space solid phase microextraction (HS-SPME) and analyzed by gas chromatograph-mass spectrophotometer (GC-MS). [Result] The results showed that a total of 42 aroma compounds were identified from the mango samples at four stages. To be specific, monoterpene and sesquiterpene were the major components; at 3,6,9 and 13 d postharvest, the relative contents of terpene were 94. 24%, 98.91%, 55.32% and 95. 97%, respectively. [Conclusion] 1S- (+) - 3-carene is the characteristic aroma component in ripe fruit of’Kitit’mango. The aroma of mango fruit is also affected by ester, alcohol and aldehyde compounds.