Drying red dates through hot air drying, vacuum freeze drying and microwave vacuum drying, the volatile components of date slices were analyzed using headspace solid-phase microextraction-gas chromatography-mass spectrometry and electronic nose, and the effects of the three drying methods on the color, kinetics and volatile components of date slices were compared. The experimental results showed that hot air drying and microwave vacuum drying have greater influence on the color of date slices, and vacuum freeze drying can better maintain the original color; by fitting the kinetic equations, the Page model was found to be the most suitable mathematical model for predicting the drying characteristics of the three drying methods of date slices; significant differences in the types and relative contents of volatile components of date slices by drying, there were a total of 19 volatile components that were identical in date slices before and after drying. The volatile substances mainly included acids, esters, alcohols, aldehydes, ketones, hydrocarbons, heterocyclic substances and other compounds, and the relative contents of volatile components of acids and alkanes in date slices increased significantly after drying, while aldehydes and heterocyclic substances decreased significantly. The electronic nose results showed that the aroma characteristics of the dried date slices were different from those of fresh red date, and the aroma characteristics of hot air drying and microwave vacuum drying were closer and caramel aroma characteristics of date slices dried by microwave vacuum was more prominent. Compared with hot air drying and vacuum freeze drying, microwave vacuum drying is more suitable for preparing dried date slices because of its higher efficiency, lower energy consumption and less time consuming.