Abstract: Cold-eating rabbit was a representative traditional delicacy in Zigong. To explore the composition and differences of the characteristic flavors of cold-eating rabbits from different markets, headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology and sensory evaluation methods were combined to analyze the composition and sensory scores of volatile substances in 6 different cold-eating rabbits from Chengdu (CD01, CD02, CD03) and Zigong (ZG01, ZG02, ZG03). The results showed that a total of 71 volatile substances were detected in 6 different commercially available cold-eating rabbits, including 15 esters, 10 alcohols, 5 aldehydes, 23 alkanes, 10 terpenes and 8 other substances. Linalool was identified as the most abundant compound in these samples, with relative contents ranging from 15.63% to 57.89%, followed by 4-terpineol, which had a relative content between 0.92% and 1.65%. And the composition of volatile substances in cold-eating rabbits from different regions was different in linalool, linalool acetate and 1-methylvinyl. Sensory evaluation results indicated that the highest comprehensive score (P<0.05) was achieved by the CD02 sample, with particular excellence observed in oil aroma and taste. Through further analysis of relative odor activity values, linalool was identified as a common key flavor component across all 6 types of cold-eating rabbits. Other compounds such as phenylethanol, citral, D-limonene, and hexadecanal also significantly contributed to the distinct flavors of the various cold-eating rabbits. This study provides valuable insights for the industrial production and flavor research of cold-eating rabbits.