Abstract: To provide a theoretical basis for the Sargassum species in feeding nutrition and food application,the differences of the volatile components in different parts of three common species of the genus Sargassum were compared. The volatile components in different parts of Sargassum fusiforme,Sargassum thunbergii and Sargassum horneri were analyzed by solid-phase micro-extraction(SPME)and gas chromatography-mass spectrometry(GC-MS). A total of 68 volatile compounds were identified from three species of the genus Sargassum. Alkanes,alkanes,alcohols and ketones were the main volatile constituents. The content and types of aldehydes occupied a great advantage in all of the volatile components. Nonanal,decanal,benzaldehyde were the main components in three species of the genus Sargassum. The content of some alkanes such as tetradecane,dodecane was only less than that of aldehydes.(5Z)-6,10-dimethyl-5,9-undecadien-2-one was the most common ketones. The volatile components like nonanal,ethyl acetate,styrene and 1-nonanol had great differences which determine the unique flavor of three species of the genus Sargassum.The results showed that these volatile compounds are significant for the feeding value of the Sargassum and the formation of meat flavor of aquaculture organisms.