The study was carried out to analyze the impact on aromatic compounds of dehydrated chips with microwave vacuum drying (MWVD) and combined microwave vacuum and air drying treatments (MWAD), with a aim of the attributes of the characteristic aroma on quality of banana products. The evaluation was done by analyzing with head space solid phase microextraction-gas chromatography with a mass detector (HS-SPME-GC-MS). Results were used to compare with organic volatiles obtained during microwave vacuum drying and combined with air drying treatment. The research found out different drying methods presented different chromatographic aroma components. Primary component analysis extracted two principal components, which show contribution (>85%) to the total variance of the data set, and it can be clearly seen on score scatter plot. Moreover, In terms of esters fraction, as the important role on volatile compounds of bananas, the sample from MWVD and MWAD chips had the characteristic aroma profiles as fresh banana puree such as isoamyl acetate, isobutyl butyrate, butyl butyrate, while MWVD chips led different volatile aroma retention, which is different from MWAD, volatiles retention with carbonyl fraction of alkenes and ketones during MWAD treatment.%采用气相色谱/质谱(GC/MS)联用技术，分别对新鲜香蕉、真空微波干燥、联合热风干燥后的香蕉片香气挥发性成分进行检测，结果表明：不同干燥方式的香蕉片样品主成分分析中所含香气成分都分布在不同象限，有不同的差异，且保留乙酸异戊酯、丁酸异丁酯、丁酸丁酯等与香蕉的特征风味相关的香气挥发性成分。另样品中所含香气成份对热不稳定，易降解或其它热反应，同时也会生成一系列具有各自独特风味的香气成分。经真空微波干燥处理样品具丁子香酚甲醚、榄香素等香气成分，而联合热风干燥样品具不同香型的烯类、酮类化合物。
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