Abstract: Objective:To compare the volatile compounds of fresh and different drying coriander,and to further determine the drying method. Methods:The conditions of headspace solid-phase microextraction(HS-SPME)were optimized by single factor and orthogonal experiments,and HS-SPME-GC-MS was used to analyze the volatile components of fresh coriander and coriander treated by different drying methods(oven-drying,infrared drying,vacuum-drying,and vacuum freeze-drying). Results:The optimal parameters of HS-SPME were:75 μm DVB/PDMS extraction head,extraction temperature 70 ℃,the amount of sample 1.00 g,equilibration time 30 min,extraction time 40 min,desorption time 4 min. A total of 52 volatile components were identified from fresh coriander;aldehydes and alcohols were the main components of fresh coriander,including 2-tetradecenal,2-dodecenal,decanal,decyl alcohol,(E)-2-decenol,trans-2-dodecenol,(E)-2-decenal,dodecylaldehyde,(E)-2-hexedecenal,and(E)-2-tridecenal. Among the four drying methods,the aldehydes account for more than 70%,and the content of decanal,2-dodecenal and 2-tetradecenal in the fresh coriander was relatively close. The differences between the vacuum freeze-drying and the fresh coriander in the content of aldehydes were larger than others,but the most volatile components were detected by vacuum freeze-drying. In the view of drying cost,the infrared drying took a long time,consumed a lot of energy,and cost more. Conclusion:In accordance with the volatile components and drying costs,infrared drying could be selected to dry coriander.