Headspace solid phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry has been applied for analysing 19 aroma compounds in rose beverage to optimize rose brewing technology.These compounds contained aromatics,terpenoids,terpenoid derivative,and alkanes.The optimization of HS-SPME combined with standard addition quantification was carried out.The correlation coefficients were from 0.9901 to 0.9995.The precision and recovery ranged from 0.88% to 15.21% and from 83.93% to 112.02%,respectively.The detection limit was from 0.02 to 13.32μg/L.It demonstrated that the method was a promising technique.5 rose beverages were determined.The results showed that the concentration of compounds were different in different samples.2-phenylethanol was the most abundant component.It accounted for 78.55%~ 96.03% with the concentration from 64318.00μg/L to 195203.47μg/L.The other major compounds were citronellol,methyl eugenol,eugenol,and geraniol,accounting for 0.21%~6.14% with the concentration from 170.01μg/L to 7005.90μg/L.The minor compounds were citronellyl acetate,nerol,rose oxide and nerolidol with the concentration from dozens of μg/L to 300μg/L.In addition,some terpenoids and alkanes were low with dozens of μg/L or even lower than 1μg/L because of their low water solubility.Statistical analysis indicated no significant difference among five rose beverage(P>0.05).Furthermore,the most similar beverages were No.2,3,and 5.