Abstract: The entire plant of Piper kadsura(Choisy) Ohwi had a unique aroma and was an important ingredient in the secret recipe for stewing and seasoning Shaxian snacks. The main aroma components in Piper kadsura(Choisy) Ohwi were volatile oils, and exploring their contents and compositions were of great significance. Using 6 species from the Stem of Piper kadsura(Choisy) Ohwi as test materials, volatile oil was extracted using the water vapor, and its components were determined by GC-MS. The results were statistically analyzed using SPSS software. The results showed that the yield of volatile oil from 6 species from the Stem of Piper kadsura(Choisy) Ohwi ranged from 0.075% to 0.266% , with a significant difference. A total of 158 main volatile components were identified from 6 species, including terpenes, hydrocarbons, alcohols, esters, ketones, aldehydes, heterocycles, and others. The main compounds were gamma-terpinene, 1−methylene−4−(1−methylvinyl) cyclohexane, and pinene;There were 29 main common components in the volatile oils extracted from 6 species, which could serve as markers for authenticating these oils. Specific components with relatively high content were not detected.The provenance of Shaxian, Fujian Province were high-quality sources with a yield of volatile oil and a relative content of limonene, reaching 0.266% and 20.46%, respectively. The similarity of volatile oils in the stems of six Piper kadsura(Choisy) Ohwi ranged from 0.785 to 0.968. This suggests that there were significant differences in the yield and composition of volatile oil from the stems of Piper kadsura(Choisy) Ohwi among different sources. The main flavor contributing substances of volatile oil were gamma-turpentene and limonene,as well as the volatile oil from the stems of Piper kadsura(Choisy) Ohwi, had good development and application value. this study provided a theoretical basis for the breeding of Piper kadsura(Choisy) Ohwi varieties and the development and utilization of resources.