Abstract: The release mechanism of aroma components was elaborated in this paper, as well as factors affecting on the aroma components of jasmine flowers. The authors pointed out that the release of jasmine aroma components was mainly carried out by enzymatic reaction, in other words, jasmine aroma components were released by enzymatic hydrolysis of the fragrance precursor substances under the action of temperature, moisture and oxygen. It is considered that variety, opening degree, area, environmental factors and extraction method had different effects on composition and content of jasmine aroma components, most notably in opening degree, environmental factors and extraction method. The application of jasmine flowers in food, tea, cigarette and other aspects was also sketched in this paper. Finally, theory research and development of new products of jasmine flowers were discussed.