Abstract: The objective is to analyze the aromatic components in‘apple quince’,‘green quince’,‘rills of quince’and‘yellow quince’. Using solid-phase microextraction and gas chromatography-mass spectrometry, the relative contents of aroma components were calculated and compared by peak area normalization method. The results showed that 36, 47, 39 and 50 aromatic components were identified from mature fruits of‘apple quince’,‘green quince’,‘rills of quince’and‘yellow quince’, respectively. The 10 common components were identified in all the four quinces, the major components were esters and terpenoids, followed by alcohols. The main aromatic compounds of quince varieties were consistent, respectively 2- methyl ethyl butyrate, àfarnesene and octanoic acid ethyl ester, whose relative content was among the top five in each variety. The ‘apple quince’,‘rills of quince’and‘yellow quince’had fruity and wine flavor, while‘green quince’had fragrance. There were significant differences in aromatic trace components and relative contents among these four varieties, which did not play a decisive role (most relative content＜1% ). Hexanol, leaf alcohol and limonene had pharmacological effects on antitussive, antiasthmatic, sedative and others. Hexanol existed in apple quince, rills of quince and yellow quince, the content was 6.90%, 6.45% and 5.72%, respectively. Leaf alcohol and limonene only existed in‘rills of quince’and‘yellow quince’, which were 1.55% and 1.02%, 0.56% and 0.52%, respectively. The study could provide a theoretical basis for selecting‘rills of quince’and ‘yellow quince’as raw materials, which were used as extract food and medicine with quince essential oil.