Abstract: Volatile components about three kinds of jujube were extracted by thermal desorption and were analyzed and identified by gas chromagraphy-mass spectrometry method. In order to find the difference between three kinds of jujube,aroma strength value was used as indicator. And the principal component analysis and cluster analysis was adopted to investigate the same volatile compounds. The results show that 36 aroma components were identified in jun-jujube. 54 aroma components were identified in Ziziphus jujube. 39 aroma components were identified in grey jujube. 27 kinds of the same aromas were got and analyzed by principal component analysis. Jun-jujube and grey jujube belong to one category. And Ziziphus jujube belongs to another category by cluster analysis. Compared with the common volatiles and unique volatiles,aromas from Ziziphus jujube were richest in the three kinds of jujubes. According to the aroma of Ziziphus jujube,a module flavor B was prepared to enhance red jujube flavor A top note,thick body note,and balance basic note. It also increased red jujube flavor A the natural feeling and the sense of reality.