###### Abstract  
The volatile compounds of three different fresh-picked truffle varieties (_Tuber sinensis_, T1, _Tuber sinoablibatum_, T2 and _Tuber sinoexaavatum_, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur compounds were investigated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame photometric detection (GC-FPD). The results showed that 44, 43 and 44 volatile compounds were detected in T1, T2 and T3 samples, respectively. In addition, 9, 10 and 9 sulfur compounds were identified in three samples by GC-FPD, respectively. Combining physicochemical and sensory properties, T1 presented fatty, green and rotten cabbage odor; T2 exhibited mushroom, sulfuric and musty odor notes; T3 had nutty, floral and roasted potato odor. Dimethyl sulfide, 3-methylbutanal, dimethyl disulfide, 3-octanone, bis(methylthio) methane, octanal, 1-octen-3-one, 1-octen-3-ol and benzeneacetaldehyde played indispensable roles in the overall aroma of three truffles. Finally, based on quantitative concentration in T1, odorous compounds (OAV) \(>\) 1 were mixed to recombine aroma, demonstrating that these key aroma compounds based on OAV can successfully recombine pretty similar aroma of each variety. Y 2019 24 3305 [1] 2019 20-liver protection and so on [4; 5]. These physiological activities make truffle have great potential in the treatment of diseases. Aroma is one of the important factors to judge the quality of truffle [6]. Up to now more than 200 volatile substances have been reported in truffles [7]. However, not all flavoring substances contributed to the aroma of truffles. Whether these substances were sniffed depends on their own aroma concentration and threshold, of which the quotient leads to an odor activity value (OAV) to identify impact odorants [8; 9]. Some sulfur compounds, though small in quantities, occupy an important position in truffle aroma. Different sulfur volatiles such as dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, and 3-(methylthio) propanal are similarly essential components of black European and Asian truffle aromas [10; 11]. The most critical aroma compound in white truffle is bis (methylthio) methane (BMTM). Producers use BMTM as flavoring in truffle oil and various flavored truffle food products because it has highly effective olfactory characteristics [12]. Meanwhile, there have been more researches on the aroma of truffles. The volatile flavor compounds of black truffles were extracted by using simultaneous distillation-extraction (SDE) [13]. A total of 57 volatile compounds were identified, predominantly alcohols, ketones and aldehydes. Low boiling point volatile compounds were lost due to long high temperature cooking. Direct solvent extraction/solvent-assisted flavor evaporation (DSE-SAFE) coupled with a comprehensive two-dimensional gas chromatography (GC\(\times\)GC) high resolution time-of-flight mass spectrometry (HR-TOF/MS) to compare the volatile compounds of Chinese black truffle (BT) and white truffle (WT) from Yunnan province. 3-methyl-butanoic acid, hexanoic acid, phenylethyll alcohol and 2-methyl-1-butanol were abundant in both BT and WT, whereas 2-methylpropanoic acid was only abundant in BT and benzyl benzoate in WT [14]. Research found the most important aroma compounds of black truffle (_Tuber melanosporum_) aroma were 2,3-butanedione, dimethyl disulfide (DMDS), ethyl butyrate, dimethyl sulfide (DMS), 3-methyl-1-butanol and 3-ethyl-5-methylphenol. In the case of summer truffle, the most important aroma molecules were DMS, DMDS, methional, 3-methyl-1-butanol, 1-hexen-3-one and 3-ethylphenol [15]. Flavoromics approach opens new perspectives for correlating the particular sensory attributes (odor properties) of food with its chemical composition [16].