A method for determination 2–acetyl–1–pyrroline (2–AP), an odorant compound impacting the flavor of aromatic rice, was developed by using the approach of headspace solid-phase micro extraction (HS–SPME) combined with gas chromatography (GC). The condition with SPME were optimized by orthogonal experiments (two factors and five levels), and the certified reference material was synthesized. On the basis of tests, the optimal condition for 2–AP extraction was in temperature of 60 ℃ for 45 minutes. In these condition, the concentration range of good linear relationship was from 0.5 to 4 μg/g with relative standard deviations below 8.54% and recovery ranged from 96.3% to 103.5%. The limit of detection and quantification were 0.045 5 μg/g and 0.152 μg/g, respectively. The result proved that the method was suitable for 2–AP determination after tested in 6 various kinds of aromatic rice species.