Abstract: Objective:The solid phase microextraction(SPME)extraction method was used to extract the flavor compositions from six varieties of edible roses. Methods:The extracted flavor compositions were analyzed by gas chromatography-mass spectrometry(GC-MS)method. Identification of the compounds was carried out by computer retrieval technique. Finally,the relative content of each component was calculated by the method of peak area normalization. Results:117 kinds of aromatic compounds were detected from six varieties of edible roses,of which there were about 13 common compounds:citronellol,geraniol,phenylethylalcohol,alpha-pinene,benzene acetaldehyde,benzaldehyde,pentanal,decane,methyl-heptenone,decyl-aldehyde,2,4-Pentadienal,undecane,boric acid. Conclusion:SPME and GC-MS would be a simple,rapid and accurate method for the analysis and identification of volatile components in roses.