Using pickle as raw materials， volatile compounds of DVS and naturally fermented pickles by solid-phase microextraction with GC/MS（SPME-GC/MS） were analyzed the changes of volatile components of DVS and naturally fermented pickle， to explore the flavor difference DVS and naturally fermented pickle. The results showed that in the salted stage of pickle， there was no significant difference in the composition of volatile components between the DVS and the naturally fermented pickle. In the secondary fermentation stage， DVS-A （KHS） is lower than natural fermented sauerkraut both in sensory aroma score and total volatile components， while DVS-B （SH） and DVS-C （GFJ） fermented pickle has significantly higher volatile components than naturally fermented pickle. During the salting stage of sauerkraut， the main volatile substances are ethers and acetic acid. During the secondary fermentation， the content of esters and alcohols in pickle has increased， and the types of volatile organic acids are more abundant. 47 kinds and 53 kinds of volatile substances were detected in the salted fermentation stage and the second fermentation stage of pickle. Volatile organic acids， esters， alcohols and alkenes are the most important volatile components in pickle， which can be used as direct investment in the future. Provides support for the evaluation of the quality of fermented sauerkraut.