Abstract: 【Objective】 The aim of the study was to compare the volatile metabolites and key flavor differences in Guichang kiwifruit from different regions of Guizhou， reveal the aroma formation rules and regional differentiation cha-racteristics， which could provide scientific basis for selection of high-quality cultivation regions for Guichang kiwifruit.【Method】 The ripe fruits of Guichang kiwifruit from 12 cultivation regions in Guizhou were used as the test material， and headspace solid phase microextraction （HS-SPME） and gas chromatography-mass spectrometry combined （GC-MS） technologies were used to detect volatile metabolites， and their odor characteristics were evaluated through cluster analysis， relative odor activity value （ROAV） and differential volatile metabolites screening.【Result】 A total of 131 metabolites in 13 categories were identified from the volatile metabolites of Guichang kiwifruit in 12 regions of Guizhou. Among them， hydrocarbons accounted for 23.66%， esters accounted for 20.61%， terpenoids accounted for 14.51%， heterocyclic compounds accounted for 10.69%， aromatic hydrocarbons accounted for 9.16%， aldehydes accounted for 6.11%， ketones accounted for 4.58%， phenols accounted for 3.05%， alcohols accounted for 2.29%， amines accounted for 2.29%， nitrogen-containing compounds accounted for 1.53%， halogenated hydrocarbons accounted for 0.76%， and other compounds accounted for 0.76%. The relative content cluster of volatile metabolites showed that the relative contents of volatile metabolites in Xiuwen， Dafang， and Qingzhen were close， the relative contents of volatile metabolites in Ziyun， Xifeng， and Tianzhu were close， and the relative contents of volatile substances in Songtao， Shibing， Puding， Jiangkou， Qianxi， and Daozhen were close. ROAV results showed that ethyl butyrate was the key characteristic flavor substance， the ROAV value of Xiuwen reached 139765.06， which was as 6.9-150.9 times as those in other 11 regions. According to the screening of differential volatile metabolites， the number of differential volatile metabolites in Guichang kiwifruit va-ried from 10 to 29 in different regions， 8 comparison groups contained characteristic differential volatile metabolites， and ethyl 2-furancarboxylate and ethyl caprylate were common differential components.【Conclusion】 Volatile metabolites of Guichang kiwifruit in different regions of Guizhou are mainly hydrocarbons and esters， and the composition of volatile metabolites in different cultivation areas varies. Fragrance of the fruit in Xiuwen is prominent.