A gas chromatography-mass spectrometric（GC-MS） method was developed for the rapid determination of sesamol（SM） in food flavors.In order to disperse sample matrix into extraction solvent，samples were distributed by use of a vortex mixer，and then extracted with an ultrasonic generator.The effects of solvent type，solvent consumption and ultrasonic time on extraction efficiencies of target compounds were discussed.The appropriate internal standard was selected.The characteristic ions and their abundances were determined.Under the optimal conditions，the calibration curve of SM was linear in the range of 0.1-4.0 mg/L with a correlation coefficient of 0.999 9.The recoveries of SM at different spiked levels were in the range of 97%-104%，with relative standard deviations of 1.2%-3.9%.The detection limit and quantitation limit for SM were 0.26 mg/kg and 0.88 mg/kg，respectively.The result showed that the method was simple，rapid，sensitive and accurate，and was suitable for the rapid determination of SM in food flavors.