Abstract: The volatile compounds responsible for flavor of Guinean (west-Africa) and Chinese gingers have been extracted using steam distillation. The Gas Chromatography Mass Spectrometry (GC-MS) was used to determine essential oil volatile components from Guinean and Chinese ginger. The results showed that more than 90 components were separated of Guinean and Chinese ginger, respectively were tentatively identified. The components accounted for about 93.57 and 89.55% of the total relative content for Guinean and Chinese ginger, respectively. Zinziberene (19.89 and 31.1%) was the most abundant compound identified for Guinean and Chinese ginger. The major effects of the steam distillation process are increase in terpene hydrocarbons and monoterpenes alcohols.