The volatile compounds and sulfur aroma compounds of Yunnan Truffle were extracted from fresh-picked and vacuum freeze-drying by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur aroma compounds were conducted by gas chromatography-mass spectrometry (GC–MS) and gas chromatography-flame photometric detection (GC-FPD). The results showed that 30 and 83 volatile flavor compounds, 8 and 19 sulfur aroma compounds were detected in fresh-picked and vacuum freeze-drying truffle, respectively. 1-octen-3-ol, p-cresyl methyl ether, 3-methyl-butanal, diallyl disulfide and dimethyl sulfide had high content in fresh truffles; p-cresyl methyl ether, hexanoic acid, d-limonene, dimethyl sulfone, allyl methyl trisulfide had high content in dry truffles. Gas chromatography-olfactory (GC-O) combined with aroma activity value (OAV) found diallyl disulfide, dimethyl sulfide, 1-octen-3-one, 1-octen-3-ol and 3-methyl-butanal had larger contribution on the aroma of fresh truffles. In dry truffles, bis(2-methyl-3-furyl)disulfide, γ-nonalactone, hexanoic acid, 1-octen-3-one, and 2-Isopropyltoluene had greater contribution .