Abstract:Headspace solid phase micro-extraction（HS-SPME），gas chromatography-mass spectrometry（GCMS），and gas chromatography-olfactometry（GC-O）were used to investigate the effects of three drying methods，namely，hot air，heat pump，and microwave，on the volatile flavor components of Pholiota microspora.By GCMS，39 volatile components were detected in the three dried P.microspora samples.The microwave drying had the largest number and variety of volatile components，and the percentage of various substances was more balanced.By GC-O，23 aroma active components were identified in the three dried P.microspora samples，among which the highest number of aroma active components were identified in the microwave-dried samples，and the overall aroma intensity was significantly higher than that of the hot air-dried and heat pump-dried samples.In a comprehensive analysis，the flavor of P.microspora after microwave drying treatment was relatively good.