Abstract: To investigate the impact of different drying methods on the volatile organic compounds (VOCs) of Dictyophora rubrovolvata, HS-SPME-GC-MS and HS-GC-IMS technologies were employed to analyze the aroma changes of the mushroom dried by four methods, which included hot air drying (HAD), air-impingement drying (AID), spray drying (SD) and freeze drying (FD). Orthogonal partial least squares discriminant analysis (OPLS-DA) was used to explore the differences in volatile organic components, and sensory evaluation was conducted to analyze the overall aroma differences among different dried samples. The result showed that 87 volatile flavor compounds were detected by HS-SPME-GC-MS, with 17 identified differential aroma compounds. Among identified volatile organic components, aldehydes, alcohols and ketones mainly contributed to the flavor formation. Ninety-seven VOCs were identified by HS-GC-IMS, with 32 differential flavor compounds screened, and it was found that the types and contents of VOCs in Dictyophora rubrovolvata were better preserved by FD. Significant differences in the types and contents of flavor compounds in different dried samples were indicated by OPLS-DA results. Sensory evaluation results showed that AID treatment group imparted a strong grassy and nutty aroma to the Dictyophora rubrovolvata, while FD group retained the volatile organic compounds with a distinct mushroom odor. Both SD and HAD samples exhibited strong fatty and roasted aromas. In this study, the different dired Dictyophora rubrovolvata were analyzed from the perspective of VOCs and aroma characteristics, which could provide a reference for selecting a suitable drying method for Dictyophora rubrovolvata.