The volatile compounds in chopped chilli at natural fermentation process were analyzed by solid phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GCMS) approach. A total of 93 volatile compounds were detected in 3 kinds of chopped chilli, they were 10% NaCl chopped Chaotian chilli, 8% NaCl chopped Chaotian chilli and 10% NaCl chopped line chilli, which were assigned the name chopped chilli A, B and C respectively in the follows. Chopped chilli A, B and C contained 74, 53 and 36 volatile compounds respectively, and 24 volatile compounds out of them were the same. Olefines, esters, and aldehydes were the main aroma compounds in chopped chilli A, while alcohols, olefins, ketones and esters were the main aroma compounds in chopped chilli C. The number and relative content of volatile compounds were related to chilli varieties, while the number and relative content of volatile compounds in the same chilli variety was different from NaCl content.