Abstract: In order to better analyze the edible value of the blueberry fruit and provide a theoretical basis for the utilization of excellent blueberry resources. In this paper,volatile aromatic components,the contribution of aromatic components and the key flavor compounds of blueberry peel,pulp and juice were separated and identified by head space-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and odor activity value(OAV). The key flavor compounds of Misty pulp,Brigitta pulp and Brigitta juice were β-damascenone,linalool,2-nonenal. The key flavor compounds of Misty juice were β-damascenone,linalool.The key flavor compounds of Misty peel were decanal,2-nonenal,nonanal,linalool,(+)-limonene The key flavor compounds of Brigitta peel were 2,4-nonadienal,decanal,2-nonenal,nonanal,linalool. There were the higher odor activity value in Brigitta peel and lower odor activity value in Brigitta pulp and juice. Brigitta was suitable for fresh fruit consumption. On the contrary,misty was suitable for processing products.