Optimum conditions of solid phase microextraction (SPME) analysis of the headspace volatile compounds of Parmesan cheese in airtightly sealed 100-mL bottles were developed. The coefficient of variation of SPME analysis on the headspace volatile compounds of Parmesan cheese was 2%. The reproducibility of SPME was improved by a combination of sampling at -10 degrees C, controlling the sample temperature, and uniform magnetic stirring of samples during equilibrium and isolation steps. The sensitivity of SPME increased by 125% in total peak areas by a combination of 40 min of sonication and 25% (w/v) sodium phosphate solution, compared with that of samples containing deionized water only (P < 0.05). The addition of salt solution or sonication treatment in samples increased the headspace volatile compounds of cheese quantitatively without producing any new volatile compounds.