Abstract: The components and composition changes during bergamot fruit development were studied. Twenty-seven, twenty-one and eighteen kinds of volatile components were detected and identified by GC-MS from fresh bergamot fruits collected in August, September and October respectively. The main flavor components included d-(+)-limonene, γ-terpinene, α-terpineol, geraniol, geranial, nerol and neral. The results indicated that the main flavor components included alkenes, alcohols and aldehydes in green mature fruit (August) and their relative contents were 33.6%, 40.7% and 21.29%, respectively. The main flavor components were d-(+)-limonene and γ-terpinene in mature fruit (September) with the relative contents of 61.43% and 18.43%. The main flavor components of the ripe fruit (October) were the alkenes, alcohols, aldehydes, and esters with the relative contents of 27.05%, 54.16%, 5.60% and 9.50% respectively. It is concluded that the characteristic flavor components of d-(+)-limonene, γ-terpinene had the highest concentrations in bergamot fruits collected in September.