Abstract: By studying the volatile components of broad bean flowers at different developmental stages, the biological functions of volatile components of broad bean flowers were analyzed to provide a scientific basis for the development and utilization of volatile components of broad bean flowers. The volatile components of broad bean flowers at different developmental stages were detected and analyzed by using the method of headspace-gas chromatography-mass spectrometry. The results showed that: A total of 35 volatile components were isolated and identified from broad bean flowers, including alcohols, esters, aldehydes, ketones, terpenes, alkanes, aromatics, alkaloids, etc. A total of 12, 14, 18 and 20 volatile components were identified from the flowers of broad bean at the bud stage, initial opening stage, full blooming stage and withering stage, respectively. The relative total contents were 80.90%, 83.46%, 81.53% and 84.56%, respectively. The main volatile components of broad bean flowers in the floral bud period were phenylethyl alcohol, n-hexanal, brominated geranyl ester and mashroom alcohol. The main volatile components in the early opening period were n-hexanal, brominated geranyl ester and mushroom alcohol, while the main volatile components in the full blooming period were β-pinene and n-hexanal. And the main volatile components of broad bean flowers in the withering period were β-pinene, n-hexanal, benzaldehyde and phenethyl alcohol. With the growth and development of broad bean flowers, the number of volatile components gradually increased. Alcohols, esters, aldehydes and terpenes were the main volatile substances of broad bean flowers, which had an important contribution to the odor of broad bean flowers. The volatile components of broad bean flowers played an important role in attracting insect media and protecting against pathogens and pests. The volatile components of broad bean flowers during the withering period were rich, which could be extracted for the development of insect attractants, repellents or plant-derived natural preservatives.