In order to explore the volatile aroma components of Amomum tsao-ko,Alpinia zerumbet and Alpinia katsumadai fruits,and improve the comprehensive utilization rate of their fruits.The fruits of three Zingiberaceae plants in Nujiang Prefecture were used as raw materials in this study.Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) method was used to compare and analyze the volatile aroma components of A. tsao-ko,Al. zerumbet and Al. katsumadai.Based on the relative content of volatile aroma components in the fruits of three Zingiberaceae plants,a partial least squares diseriminant analysis(PLS-DA) model was established to screen the key volatile aroma components.The results showed that there were significant differences in the types and relative contents of volatile aroma components in the fruits of three Zingiberaceae plants. A total of 88 volatile aroma components were identified,including six volatile aroma components,namely eucalyptol,linalool,α-terpineol,1R-α-pinene,α-phellandrene and ocimene.The main volatile aroma components in A. tsao-ko are eucalyptol,trans-2-decenal,4-propylbenzaldehyde,(Z)-3,7-dimethyl-2,6-octadienal,α-terpineol and so on.The main volatile aroma components in Al. zerumbet are dextro-camphor,eucalyptol,β-pinene,camphene and so on.The main volatile aroma components in Al. katsumadai are dextro-camphor,eucalyptol,linalool,β-caryophyllene,caryophyllene,α-terpineol and so on.Through the establishment of PLS-DA model,a total of 21 key volatile aroma components with VIP value>1 were selected from the fruits of three Zingiberaceae plants,including eucalyptol,linalool,dextrocamphor,β-pinene,caryophyllene and other volatile aroma components.The results of this study can provide theoretical support for the functional and medicinal value mining of volatile aroma components in A. tsao-ko,Al. zerumbet and Al. katsumadai,and the development and utilization of flavor-related products.