Abstract: Abstract:【OBJECTIVE】In order to study the effects of rootstock on aroma components of sweet cherry.【METHOD】The headspace solid-phase micro-extraction coupled with capillarygas chromatography- massspectrometry (GC-MS) was used for the determination of volatiles in harvested ripe sweet cherry of Brookes fruit（Prunus.avium L.）.【RESULTS】A total 61 compounds were identified from the samples , alcohols, aldehydes, and esters were the major constituents. 38compounds were identified in Brookes(Jisaila root stock), representing 59.66% of the total peak area; The main contents were Alcohol , Hexyl acetate , Styrene , 1-ethyl -3- methyl –Benzene , 1,2,3-Trimethyl benzene. 30compounds were identified in Brookes(Colt root stock), representting 64.74% of the total peak area.;The main contents were Alcohol, (E)-2- Hexen-1-ol,3-t-Butyl-oct-6-en-1-ol,Hexyl acetate.【CONCLUSION】The rootstocks influence to be obvious on aroma components of sweet cherry, Jisaila root stock has the obvious superiority. (E)-2- Hexen-1-ol, Hexanal, Hexyl acetate, Butanoic acid, 2-hexenyl ester, (E), 3-t-Butyl-oct-6-en-1-ol were the characteristic aroma components of‘Brookes’sweet cherry fruit.