Abstract: In order to study the changes of volatile flavor components of Sparassis latifolia during postharvest storage at 4 ℃ with polypropylene film packaging, and dried by hot air and vacuum freezing, headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used for detection and analysis. The results showed that a total of 30 volatile components were identified in the fresh S. latifolia, mainly consisting of 1-octene-3-alcohol, 3-octanol and trans-2-octene-1-alcohol. Compared to the fresh mushroom, the types of volatile flavor components in S.latifolia were increased during storage with polypropylene film packaging. The overall flavor components were similar in fresh mushrooms and mushrooms stored for 21 days, which mainly consisted of alcohols. While ketones and alcohols were the main flavor components of mushrooms stored from day 28 to day 49. Sixty-six volatile components were detected in mushroom dried by hot air and the relative content of 5-methyl-2-acetyl-furan was the highest (58.693%). Forty volatile components were detected in freeze-dried mushrooms, with relatively high relative contents of alcohols dominated by 3-octanol (41.567%) and ketones dominated by 3-octanone (45.723%), respectively. There was a significant difference in the overall flavor components between fresh mushrooms and hot air-dried mushrooms, while the overall flavor was relatively similar after freeze-dried. It can be seen that the polypropylene film packaging of fresh S. latifolia can maintain its original flavor well within 28 days of storage and freeze drying can better preserve the original flavor compared to hot air drying. This study contributes to a deeper understanding of the flavor characteristics of S.latifolia and can effectively distinguish different storage periods based on the rules of changes in volatile components, providing a theoretical basis for the improvement preservation methods and comprehensive development and utilization.