Volatile components in traditional Sichuan Paocai of different raw materials were extracted using headspace solid phase micro-extraction( HS-SPME) and then analyzed by gas chromatograph-mass spectrometry( GC-MS).The results showed that a total of 82 volatile components were found in five different raw materials of Paocai. Radish,leaf mustard,cabbage,cucumber and celery were used as raw materials and 38,23,24,22 and 24 kinds of components were respectively detected from them. Esters,aldehydes,ketones,alcohols,terpenes,aromatic compounds,sulfur compounds and heterocyclic compounds were important volatile components in Paocai. Esters were the main volatile components with highest content in Paocai of radish,leaf mustard and cabbage,while aldehydes and terpenes were respectively the main volatile components in Paocai of cucumber and celery. Pentyl isothiocyanate,phenylethyl isothiocyanate,benzaldehyde,nonanal,decanal,D-limonene and naphthalene all contributed to forming the unique flavor of Sichuan Paocai.