Abstract: The effects of freeze drying(FD),explosion puffing drying(EPD),infrared drying(ID)and hot air drying(AD)on the aroma quality of turnip chips were investigated. The aroma compounds identified by head space-solid phase micro extraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)in four dried turnip chips were analyzed by the method of principle component analysis. The aroma quality assessment model was established to calculate the comprehensive scores of the flavor quality of the turnip chips dried by four different ways. The results showed that FD products had the highest score and the best aroma quality among these chips,followed by AD and EPD dried chips,while ID products showed the worst aroma quality. Volatile compounds had different contents in 4 samples,which resulted the different aroma qualities. Moreover,the aroma quality of turnip chips related to many factors such as drying method,drying temperature and drying duration. So that,the principal component analysis(PCA)was utilized to evaluate the aroma quality of turnip chips. The conclusion obtained not only could provide a theoretical basis for further turnip chips study but also be used as a reference of turnip chips processing.