Abstract: Allium species are used not only in cookery, but also in many other applications, such as medicinal and nourishing industry. A typical sensorial property of Allium species is the strong aroma. Several aroma volatiles contribute to their flavor. In this study, a manual headspace solid phase microextraction (HSSPME) coupled to gas chromatography-mass spectrometry (GC-MS) method was developed to study the aroma volatiles from four kinds of Allium species, namely chive, onion, scallion and shallot, with the comparative simultaneous distillation extraction. The GC-MS analysis identified 30 aroma volatiles. The chromatographic data were treated with the chemometric method of principal component analysis (PCA) in order to group different varieties of the aroma characteristics of Allium species. Moreover, the continuous investigation during chive growth was conducted to study the relationship between the growth of Allium species and the aroma characteristics. It is hoped that the study could provide systematical information of the aroma characteristics of Allium species.