In order to identified the volatile components in various parts of Morus alba, the freeze-dried samples of different parts (green fruit, slightly red fruit, slightly green fruit, red fruit, root, stem and leaf) were subjected to analysis using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. The results showed that a total of 75 compounds were identified from seven parts of Morus alba, of which 32 compounds were identified from the green fruit, 38 from the slightly red fruit, 30 from the slightly green fruit, 41 from the red fruit, 38 from the leaf, 21 from the stem and 21 from the root of Morus alba respectively. Olefin, ketone, alcohol and aldehyde are the main aroma components. Each part has its special volatile components, and all these parts shares the same volatile components. The contents of linalool, linalyl acetate, hexanal, D-Limonene, nonanol and butylated hydroxytoluene were the highest content in Morus alba. Compared with the methods used in previous studies, HS-SPME-GC-MS is easier to operate and can identify more volatile components in Morus alba.