Abstract: The differences among 9 varieties of Morchella, named M₁, M₃, M₄, M₅, M₆, M₇, M₈, M₉, M₁₀, were explored by analyzing volatile substances by headspace solid-phase microextraction-gas chromatography-mass spectrometry. Principal component analysis was used for identification and evaluation. A total of 38 volatile substances were detected in samples, including 9 classes of volatile substances, Among which aldehydes accounted for 51.28% ~ 71.16% .There were some differences among strains in the types, relative contents and main volatile aroma components. A total of 9 volatile substances were common to these mushroom samples. However, Aldehydes was rich and 2-methylpropanal and 2-methylbutyraldehyde were main fragrance substances. Dimethyl trisulfide contributes most to the aromas of M₁, M₃, M₄ and M₈, and 2-methylpropionaldehyde and 2-methylbutyraldehyde contributes most to the aromas of M₅, M₆, M₇, M₉ and M₁₀. Based on the principal component analysiscomprehensive evaluation model, the ranking of different strains on aroma quality was M₅, M₃, M₁, M₈, M₄, M₁₀, M₇, M₉ and M₆. The research results provide theoretical basis for quality evaluation and product development and utilization of Morchella.