To distinguish the differences in volatile species and components of six wild honeys in Yunnan， headspace-gas chromatography-ion mobility spectroscopy(HS-GC-IMS) was used to analyze the characteristic flavor components of jiangcheng wild big dagua honey， wild black honey， wild cliff honey， wild small dagua honey， wild tree cave honey and lancang wild big dagua Honey. The volatile flavor fingerprints of different varieties of honey were constructed by LAV software to compare the differences in the characteristic flavor substances of different varieties of wild honey in Yunnan province and to determine the main characteristic flavor compounds and their relative contents. The results showed that there were some differences in the flavor substances of the six kinds of bees. The difference between jiangcheng wild dagua honey and wild xiaogua honey was the largest， followed by the difference between wild black honey and wild tree hole honey， and the similarity between wild cliff honey， wild wild xiaogua honey， wild tree hole honey and lancang wild dagua honey was higher. A total of 80 volatile substances were detected and 65 were qualitatively detected， including 24 aldehydes， 22 alcohols， 6 ketones， 7 esters， 3 furans， 1 pyrazine， and 1 hydrocarbon ， 1 type of acids， 1 type of ethers. Twenty characteristic volatile markers (VIP>1) were screened by partial least squares-discriminant analysis， including 1-heptanol， 6-methyl-5-hepten-2-one， ethyl 2-methylpropionate， ethyl acetate， hexanal， cyclohexanone， linalool， butyraldehyde， dipropyl disulfide， citronellol， (E)-2-hexenal， oxidized linalool， 2-hexanol， 2-pentylfuran， 1-heptanol， (E)-2-heptenal， phenylacetaldehyde， benzyl alcohol， isobutanol， and 2-furanyl alcohol. Principal component analysis and cluster analysis showed that different varieties of honey were clearly distinguished， indicating that the HS-GC-IMS technique can be used to distinguish honey.