To identify the characteristic aroma and main aroma substances of different samples， the volatile components of the peach blossoms of eight genotypes including Guanghetao 029-1， Honggengansutao 1， Zhouxingshantao， Xinjianghuangrou， Taoxingbiantao， Zhongbizaoxiangju， Zaoshanghaishuimi and Tanchun were detected by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry （HS-SPEM-GC-MS）， followed by data analysis using odor activity value （OAV）， principal component analysis （PCA） and orthogonal partial least squares discriminant analysis （OPLS-DA）. The results showed that a total of 471 volatile substances in 14 categories were identified in eight peach blossom samples， mainly including heterocyclic compounds， terpenoids and esters， with a number of 78， 77 and 66 components， respectively. The highest content of heterocyclic compounds， ketones and alcohols were 4473460.22 μg/kg， 539998.06 μg/kg and 480975.72 μg/kg， respectively. Based on the variable importance in projection （VIP>1， P<0.05）， 14 key volatile substances were screened， among which the VIP value of butylbenzene was the highest （2.72）， followed by β-Damascenone （2.50）. Through analysis of aroma characteristics， mainly green， fatty and waxy aroma types in eight peach blossoms were found. The aroma types of Guanghetao 029-1 were mainly green， fatty， waxy， melon and cucumber， supplemented by nutty aroma. The aroma types of Honggengansutao 1 and Zhongbizaoxiangju were mainly green， fatty， waxy， melon， cucumber and fruit， supplemented by fresh， herbal and nutty aromas. The aroma types of Zhouxingshantao are mainly green， fatty， waxy， melon， cucumber， fruit and nutty， supplemented by fresh and herbal aromas.