Abstract: In order to screen out the apple varieties with rich aroma in Jingning, Gansu province, 19 apple varieties were tested by headspace solid phase microextraction and gas chromatography-mass spectrometry, and analyzed by the total content of various aroma components. Then, according to the published threshold value of aroma components, the total amount of characteristic aroma of 19 apple varieties was calculated. Through the total amount of characteristic aroma, 19 apple varieties were classified and the main aroma substances influencing apple flavor were selected. The results showed that 82 aroma components were detected in 19 apple varieties, and their contents were significantly different among different varieties. The classification results of apple varieties by cluster analysis and characteristic aroma contents were consistent, and 19 apple varieties were divided into five categories. The aromatic compounds that had great influence on fruit flavor were:Hexyl acetate, butyl acetate, hexaldehyde, trans-2-hexenal, and the fragrant varieties were:Rust-free gold dwarf, miyazaki short branch, pinova and yanfu 3, which could provide references for future breeders to choose their parents.