Abstract: The effect of drying temperature of 55,65,75,85,and 95 ℃ on the quality of the dehydrated mint was evaluated.The drying temperature of 55 ℃ and 65 ℃ was effective to hold the chlorophyll content of the dehydrated mints with a residue rate of about 70%,thereby holding the original greenness of the mint. The flavor of the dehydrated mints dried at 65 ℃ was similar to that of the fresh mint. 28 volatile components with the content of199 μg / g were detected in the fresh mint. The content and number of the volatile components of the dehydrated mint were decreased when the drying temperature was increased. 24 volatile components with the content of52.8 μg / g were detected when being dried at 65 ℃.In summary,the drying temperature of 65 ℃ was the optimum for the dehydrated mint.