Abstract:The main and specific aroma components of different jujube cultivars were determined for the screening of high-quality jujube cultivars with rich aroma. Headspace solid phase microextraction-gas chromatography-mass spectrometry was employed to determine the aroma composition of jujube fruits，and the odor activity value，principal component analysis，and hierarchical cluster analysis to evaluate the aroma components and quality of five jujube cultivars. A total of 126 volatile compounds of 8 categories were detected，including 86，57，58，65，and 67 components in 'Qiyuexian'，'Huizao'，'Junzao'，'Jinchang NO. 1'，and 'Zanhuangdazao'，respectively. Esters had the most species and the highest content. Among them，ethyl butyrate，ethyl valerate，ethyl caproate，and ethyl heptanoate were the key volatile components of jujube aroma. In addition，octanal，lauraldehyde，1-methylnaphthalene and 2-methoxyphenol in 'Qiyuexian'，acetoin in 'Huizao'，γ-decalactone in'Junzao'，and methyl decanoate and 1-octen-3-ol in 'Jinchang NO. 1' were the key volatile compounds leading to the aroma differences of different jujube cultivars and can be used as aroma markers. The evaluation model of jujube aroma quality showed that 'Qiyuexian' and 'Huizao' had larger aroma differences and better aroma quality than 'Junzao'，'Jinchang NO.1' and 'Zanhuangdazao'. 'Junzao' and 'Zanhuangdazao' had similar aroma quality.'Qiyuexian' and 'Huizao' were the jujube germplasm resources with better aroma quality and had greater processing potential and higher breeding values.