Abstract: Gas chromatography- mass spectrometer( GC- MS) were applied in the experiment to analyze aroma compounds of ginger treated with different drying methods,and principal component analysis( PCA) were adopted to investigate the influence of different drying methods on ginger flavors.The evaluation model of the aroma quality was established to evaluate the aroma quality of ginger treated with different drying methods. The results showed that obvious differences of aroma compounds were found between ginger treated with different drying methods and fresh ginger.The composite scores of fresh sample was highest,then was the spraying drying whole ginger powder.Hot air drying sample was the last.These showed that the aroma quality of fresh ginger was best and the spray drying could maintain aroma quality of ginger better than hot air drying.