In order to provide reference for peach fruit evaluation and quality improvement， the aroma components were evaluated using the electronic nose system PEN 3.5 in the fruit of 74 peach varieties. The response values from different sensors were recorded， followed by the analysis of PCA， LDA and LO. LO analysis results showed that four sensors W1W（ hydrogen sulfide）， W1S（ methane compounds）， W5S（ nitrogen oxides） and W2W（ aromatic components and organic sulfides） played a major role in the evaluation of the aroma of the tested peach fruit. PCA results and discrimination values indicated that the aromas of six varieties BaihuaShuimi， Cuibao， Springcrest， Fengguan 1， Ju Huang and Hongroutao 1 were observed with obvious differences with those of other tested varieties. LDA results were differing in peaches with different fruit development periods， i.e.， the methane compounds， aromatic components and organic sulfides were significantly different（ P<0.05） . With the LDA results， the peaches with flesh texture wooliness（ soft） were identified with significant difference（ P<0.05） from the other four flesh types（ non-melting， hard melting， soft melting， and stony hard） . However， LDA was not applied to discriminate flesh colors. The results indicated that： 1） the period of fruit development represented a significant effect on the aroma of peach fruit， 2） peaches with wooliness flesh texture have unique aromas， and 3） the aromas from peaches with different flesh colors are detected without a significant difference.