To investigate the differences in the volatile components and explore the aroma components of Gynostemma pentaphyllum(Thunb.) Makino tea from different places of origins.Solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-mass spectrometry (GC-MS) were used to extract and analyze the volatile components of G. pentaphyllum in this study.The peak area normalization method was used to calculate the relative percentage of each component.A total of 98 compounds were identified from five different origins of G. pentaphyllum tea,including aldehydes,acids,phenols,esters,nitriles,heterocyclic compounds, ketones, alcohols, hydrocarbons and their derivatives.48,49,50,51 and 50 volatile compounds were identified in G. pentaphyllum tea from Guangxi,Anhui,Hunan,Shanxi and Yunnan Province of China.Fifteen common components were identified from the five samples, among which dihydroactinidiolide and ethyl hexadecanoate are not only the common components,but also have high relative contents.Other main components include benzaldehyde,octanal,(E,E)-2,4-heptadienal,benzyl alcohol, benzeneacetaldehyde, ocimene,vanillin,ethyl dodecanoate,2,4-dihydroxy-2,6,6-trimethylcyclohex-ylideneacetic acid γ-lactone,hexahydrofarnesyl acetone, isobutyl phthalate, dibutyl phthalate and ethyl stearate.The key aroma components of G. pentaphyllum tea from five different origins all include dihydroactinidiolide,but there are certain differences in other key components,so the flavor of G. pentaphyllum tea from different sources is not the same.The aroma characteristics of the volatile components of G. pentaphyllum tea were systematically sorted out by referring to related literatures and aroma characteristics of the volatiles contained in them,which included "fruity","floral","green leaf" and "fat" notes.This study provides a theoretical basis for flavor research and product development of G. pentaphyllum tea.