Changes of volatile profile in Mangshanyegan fruit peels at 5 different developmental stages were investigated to study the formation mechanism of the specific aroma in Mangshanyegan fruit and reveal the metabolism of volatile substances during fruit development. The results showed that 94 volatile components belonging to 14 classes including 40 monoterpenoids and 40 sesquiterpenoids were identified in Mangshanyegan peel. The metabolic spectrum of volatile substances changed greatly during development. 21 components are below the detection limit at different developmental stages. The total amount of volatile substances in maturity was only 76.93% of the peak period,105 d (DAF105) after anthesis reached the peak,and DAF135 is the lowest. The content of monoterpenes accounted for 86.10%-95.21% of the total amount,whereas,meranzin sesquiterpenes and diterpenes accounted for only 0.11%-11.00%. D-Limonene and β-myrcene were the main monoterpenes. Monoterpenoids had an increasing trend before 105 days after anthesis and gradually decreased after that,the opposite of the changes in the content of sesquiterpenoids. 