Flavor is an important example of sensory evaluation of food quality. Flavor of marine algae could be affected by various factors such as the strain, aquaculture area, and the harvest time. Pyropia haitanensis is one of the important cultivated algae in China; however, few studies have been done on what affects its flavor. In this study, we selected two strains of P. haitanensis, Shenfu 2 and Zhedong 1, cultured in Dongtou and Xiangshan Counties of Zhejiang Province in China. The subjects were harvested for 4 or 5 batches, and the volatile components were analyzed by head space solid-phase micro extraction and gas chromatography coupled with mass spectrometry, as well as multivariate data analysis. Totally 115 volatile components were detected in the two strains living in different culture areas, of which the major species were hydrocarbons, aldehydes, and ketones, specifically 8-heptadecene, pentadecane, 1-heptadecene, nonanal, and octanal. Principal Component Analysis (PCA) showed a clear difference in the volatile components between two strains cultured in two areas. The strain-specific differences were shown in 8-heptadecene, 1-heptadecene, nonanal, 2-ethenyl-6-methyl pyrazine, and octanal; the area-specific differences were signified in 8-heptadecene, nonanal, 2-ethenyl-6-methyl pyrazine, 1-heptadecene, and styrene. In addition, the volatile components at different harvest time were closely correlated to the water quality. Therefore, it is important to select appropriate areas for P. haitanensis culture.%采用顶空固相微萃取气相色谱-质谱联用技术，结合多变量数据分析，对不同品种、不同养殖海域、不同收割期坛紫菜的挥发性成分进行了分析研究。结果显示，栽培在2个海域的2种品种坛紫菜中，共检测到115种挥发性组分，其中，烃类和醛酮类物质的含量和种类占据了极大优势。主成分分析(PCA)显示，坛紫菜的挥发性组分有明显的品种和地区性差异，不同品种间的主要差异组分有8-十七碳烯、1-十七碳烯、壬醛、2-乙烯基-6-甲基吡嗪、辛醛等成分，不同海域的主要差异组分有8-十七碳烯、壬醛、2-乙烯基-6-甲基吡嗪、1-十七碳烯、苯乙烯等。另外，不同收获期坛紫菜挥发性成分的变化跟养殖海域有密切的关系。
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