Abstract: In order to explore the effects of different dry methods on volatile flavor compounds of Lentinus edodes, volatile compositions of Lentinus edodes by natural, hot air, far-infrared drying as well as air and far-infrared drying were analyzed by SPME and GC-MS. Comprehensive evaluations of dried Lentinus edodes were conducted according to the relative contents and contributions of major volatile compounds. The results indicated that 12 compounds were detected in fresh Lentinus edodes and a total of 23, 27, 25, 27 compounds were detected under different dying treatment. Alcohols, ketones, acids and sulfur volatile compounds were changed remarkably after four drying method.The numbers and contents of alcohols and ketones were reduced. Acids compounds contents were increased.Sulfur compounds were increased significantly, in addition to natural drying. The hot air drying showed the highest score of 7.07, far-infrared and air drying after far-infrared drying are respectively 3.32 and 2.47, The lowest score of natural drying was 0.20.The Lentinus edodes flavor could be better kept by hot air drying due to the generation of more low-flavor volatile compounds.