The aroma composition of different roses with different treatments was studied by SPME-GC-MS(solid phase microextraction-gas chromatography-Mass spectrometry chromatography).We were able to confirm that the aroma compositions quality evaluation of Edible rose are methyl eugenol,citronellol,2-phenyl ethyl alcohol and geraniol. At the same time,the varieties of rose influence the quality of rose aroma,and in this regard chongban is better than fenghua.As for the kind rose,the later the harvest time,the better the quality of rose aroma.In the process of raw material treatment,high temperature has a great deal of impact on the quality of rose aroma.Sulfur treatment helps preserve the rose aroma to certain degree.