Volatile constituents of bay (Laurus nobilis L.) were analyzed by simultaneous distillationextraction (SDE) combined with gas chromatographymass spectrometry (GCMS). A total of 36 compounds were identified. The volatile compounds in bay leaves mainly consist of 1,8cineole, αterpinyl acetate, αterpineol, methyl eugenol, spathulenol, limonene, and γterpinene. The odor activity values (OAVs) of the compounds showed that 1,8cineole, sabinene, αpinene, linalool, humulene, eugenol, terpinene, terpinen4ol, βcarophyllene, and mytenal contributed mostly to the characteristic odor of bay leaves which smells warmly faint scent and aroma.