The solvent-assisted flavor evaporation extraction and gas chromatography-mass spectrometry/olfactory was used in this work. The content differences (mg/kg) were analyzed by principal component analysis. A total of 192 volatile aroma-active components among 18 types of strong fragrance spices were detected. Among them, the highest number of olefin compounds was 46, followed by 39 alcohols, 29 esters, 23 ketones, 20 aldehydes, while other types lower than 20. According to the types and contents of aroma-compounds among different spices and principal component analysis, four categories were divided: (1) cis-Anethol was the main aroma-active compounds in tarragon, fennel, star anise, and dill. (2) trans-Cinnamaldehyde and 1,8-cineole were the main aroma-active compounds in Indonesia cassia. (3) 4-Allyl phenylacetate and eugenol were the main aroma-active compounds in clove. 1,8-Cineole, cinnamon acetate, borneol, trans-cinnamaldehyde, L-carvone, safrole, ethyl 3-methylbenzoate were the main aroma-active compounds in small cardamon, vietnamese cassia, thyme, Chinese cassia, caraway, nutmeg, and celery, respectively. (4) Linalool and geraniol were the main aroma-active compounds in coriander. Linalool and 4-allylanisole were the main aroma-active compounds in sweet basil. Linalyl acetate, myristicin, and methyl eugenol were the main aroma-active compounds in oregano, pimento allspice, and greater Indian cardamom, respectively.