GC-IMS was used to determine the flavor compounds of 15 wheat samples from Shandong and Hebei Province respectively and 15 wheat flour samples from the corresponding wheat of Shandong Province. We found a rapid method for the determination of food flavor substances. The results showed that the volatile organic compounds in wheat and wheat flour could be detected quickly without sample pretreatment. With short time and simple operation, Principal Component Analysis (PCA) can distinguish Shandong wheat from Shandong wheat flour. The flavor components of wheat were significantly higher than that of wheat flour.