The volatile aroma compounds in skin and pulp of four grape varieties were determined by head space-solid phase microextraction(HS-SPME) followed by the gas chromatography-mass spectrometry(GC-MS).The aroma compounds in grape skin and pulp were quantified separately in Cabernet Gernischt,Cabernet Franc,Cabernet Sauvignon and Merlot.Results showed that in the four types of grapes,the total concentration of aroma compounds in skin was 1.58~20.54 times higher than in pulp,which included esters,aromatic compounds,volatile organic acids and volatile phenols.The content of different flavor compounds in skin was distinctly different from in pulp and there were 19 compounds had much more content in grape skin.The concentration of anethol,(S)-3-ehtyl-4-methylpentanol,phenol and naphthalene in skin were much higher than in pulp.In the four grape skins,the kinds of high content compounds were different,and the concentration of the main aroma compounds was also different.