Abstract:16 kinds of baked coffee volatile components and its content were analyzed， and the difference between the coffee bean aroma components from different habitats was studied. The volatile aroma components of each sample were extracted by simultaneous distillation and extraction method. The volatile components in coffee were analyzed by gas chromatography -mass spectrometry. The data in this study were analyzed both quantitatively and qualitatively. The SPSS19.0 software was used for data clustering analysis and principal components analysis. From the data analysis， the aroma components of different habitats coffee in moderate baking are similar ， high content of components such as： methyl-Pyrazine， 2-Furanmethanol， 5-methyl-2-Furancarboxaldehyde， 2-ethyl-5-methyl- Pyrazine， 2-ethyl-3，5-dimethyl-Pyrazine and so on.The content of the ingredients was different.We found using cluster analysis could reflect the similarity of volatile aroma components of the coffee from different habitats .According to results of principal component analysis， the extracted first 5 principal components could be used to explain the aroma quality of coffee.