Abstract: In order to improve the product value of Solanum muricatum and clarify its flavor material composition,fruits of S. muricatum were peeled, diced, and dried by hot air at 30～80 ℃, and the drying temperature was optimized through sensory evaluation combined with measurement of polyphenols, soluble sugar, and free amino acids contents.The results showed that the dried fruits manufactured at 50 ℃ had the characteristics of golden color, rich milk aroma and sweet fragrance, sweet and mellow taste, and best flavor. The content of soluble sugars was 83.06%±5.07%, and sucrose（517.19 mg/g）, fructose（262.77 mg/g）, and glucose（154.20 mg/g） were detected as the main sweet taste compounds by high-performance liquid chromatography. A total 595 volatile compounds were identified using comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry, including 21 compounds with relative contents greater than 1%. Among which, five compounds had fruit flavor e.g., succinic acid, diethyl ester（2.64%）, ethyl caprylate（1.69%）, etc.; γ-nonlactone（2.08%） and glycerol（1.73%） showed sweet aroma, 3,3-dimethylacrylic acid（3.62%）, butanoic acid, 2-methyl-（3.51%） and hexanoic acid（2.08%） showed milk aroma. These compounds were responsible for the rich milk and sweet aroma characteristics of dried fruits of S. muricatum. This study developed a kind of dried fruit of S. muricatum with good flavor clarified the flavor substances composition, which provides a foundation for further development.