Abstract: The volatile components in wild and cultivated dried Morchella were detected and analyzed by combining HS-SPME with GC-MS, and the relative odor (ROAV) was used to determine the key flavor substance. Fourty-two varieties of volatile components were detected from two samples. Twenty-five, were detected from dried wild Morchella, mainly included 5 kinds of aldehydes, 8 kinds of alcohols and 4 kinds of ester compounds, the highest relative content was hexanal (17.99%). Twenty-nine species of volatile components were detected from dried cultivated Morchella, which primarily were 8 kinds of alchohols and 7 kinds of aldehydes compounds, the highest relative content was n-hexyl formate (7.86%). Use ROAV to evaluate, the key flavor substance in wild sample were 7 kinds, including 3-methylbutanal, n-hexanal, trimethylamine, heptaldehyde, 1-octen-3-ol, n-heptanoic acid, trans-octenal, and that in cultivation Morchella were 4 kinds, which involved 3-methylbutanal, 2-methylbutanal, hexanal, 1-octen-3-ol.