In order to explore the quality difference of the pickled and dried mustard and， the physicochemical properties， free amino acids， and volatile substances of nine kinds of the pickled and dried mustard were analyzed using automatic amino acid analyzer and gas phase ion migration spectrum， respectively， and the comprehensive evaluation was conducted by cluster analysis and principal component analysis. The results showed that the pickled and dried mustard had significant differences in water， crude protein， total sugar and salt content and other physicochemical properties. The correlation between amino acids was basically positive， with most of the correlation coefficients greater than 0.4， indicating a significant positive correlation， and half of the correlation coefficients greater than 0.8. Among them， Thr and Tyr had the strongest correlation， with a correlation coefficient of 0.982. In addition， the principal component analysis of free amino acids in the pickled and dried was carried out. Two principal components were extracted from 17 amino acid indexes， and the cumulative contribution rate reached 90%， which basically reflected most of the information of the original indexes. The comprehensive score of free amino acids in pruned vegetables in Sichuan， Hubei， Jiangxi and Anhui provinces was higher than the mean value， and the result of cluster analysis verified the conclusion. Finally， based on gas-chromatography-ion mobility spectrometry technology， the volatile fingerprints of the pickled and dried mustard were established to analyze the differences between nine kinds of the pickled and dried mustard. A total of 123 volatile compounds were identified using NIST database and IMS migration time database， mainly including esters， aldehydes， alcohols， acids and other substances. The compounds of nine kinds of pickled and dried mustard were different in proportion， which might be related to their different processing techniques. Among them， the relative contents of eight kinds of brassica aldehydes accounted for more than 30% of the total volatile substances， which may have important contributions to the overall flavor of dried vegetables.