In order to explore the differences in the volatile components of green Sichuan pepper and their leaching residue from different origins， get the rich volatile green Sichuan pepper and their leaching residue， to provide a theoretical reference for the selection of raw materials for the extraction of Zanthoxylum schinifolium oil and the comprehensive utilization of their leaching residue. Gas chromatography-mass spectrometry (GC-MS) was used to separate and identify the volatile components of 5 different origins of green Sichuan pepper and their leaching residue， the results showed that a total of 51 volatile flavor components (12 common components) were identified， including 20 olefins， 15 alcohols， 3 esters， 2 ketones， 5 alkanes， 2 acids， 1 phenols， 1 aldehydes and 2 other substances. Through clustering heat map， odor activity value， venn diagram and principal component analysis (PCA)， showed there were differences between the key aroma components of green Sichuan pepper and their leaching residue， but all contained linalool， (+)-limonene， myrcene， basilene， trans-caryophyllene， etc， and had high OAV values， indicating that there were still a lot of key aroma components in green Sichuan pepper and their leaching residue， which had certain utilization value.