In order to explore the volatile components and their differences among five varieties of dried morels, the methods of headspace solid+phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile components in varieties of M2, M3, M4, M5, and M6. The results showed that a total of 173 compounds were detected from 5 varieties, of which 134 were different compounds, including 31 alkanes, 19 alcohols, 16 aldehydes, 12 amines, 9 acids, 8 olefins, 8 esters, 6 ketones, 4 benzenes, 4 pyrazines, 3 alkynes, 3 furans, and 12 others. There are 46 kinds of non characteristic compounds in 2 or more varieties, and the relative content in each variety was 70.13%～90.15%. A total of 88 kinds of characteristic compounds were detected in only 1 variety and the relative contents of which was 9.85%～29.87%. The PCA analysis indicated that the difference in the size of volatile components among varieties showed consistent characteristics with the close relationship among them. The results showed that the characteristic compounds are few kinds but higher contents, which is the main volatile components of the morel. The non characteristic compounds contents are low but more species, and it is the reason for the difference of aroma components among different varieties.
