The flavor compounds in six strawberry flavors were determined by headspace solid-phase microextraction (SPME) combined with gas-mass spectrometry (GC-MS)， and one strawberry flavor was selected to study its volatilization during the processing and storage of modified milk. The influence rules of sexual components were compared and analyzed when they were added to water and milk. Samples were taken at three process points before homogenization， after homogenization and after sterilization(137 ℃， 4 s) for SPME-GC-MS detection， and the samples stored at room temperature for days 0， 15， 43， 98 and 198 were tested. Three main volatile compounds， ethyl butyrate， ethyl 2-methylbutyrate and ethyl hexanoate in the No. 5 strawberry flavor， were selected and added to the milk according to their respective proportions in the strawberry flavor， and their individual changes were studied. The results showed that the contents of ethyl butyrate， ethyl 2-methyl butyrate and ethyl hexanoate decreased by 28.92%， 35.92% and 29.91%， respectively， after sterilization compared with those before homogenization. On the 198th day of storage， compared with the 0th day， the content of some volatile compounds in the strawberry flavor in milk and water increased significantly (P<0.05). The results of this study showed that heat treatment and storage time had a great influence on the volatile components in strawberry flavor.