Abstract:To study differences in aroma contributing components among different prune varieties，four prune variants from different growing locations were used as the research object.Simultaneous distillation and extraction followed by gas chromatography-mass spectrometry（GC-MS）were used to chemically assess their aromas.Aroma contributory components were identified and analyzed，and differences in the aroma contributing components among the different prune varieties and producing areas were compared via principal component analysis and cluster analysis.The prune aroma components from different varieties and origins include aldehydes，acids，alcohols，ketones，esters，olefins，phenols and nitrogen-containing heterocyclic compounds，among which，aldehydes were the most highly represented.Striking differences were observed in characteristic aroma component contents.Principal component and cluster analyses showed that variety impacts differences in prune aroma components relatively strongly.