To investigate the genetic diversity of volatile compounds in peach fruits， 36 peach varieties were analyzed by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry， followed by ANOVA， coefficient of variation， correlation analysis， principal component analysis and partial least squares-discriminant analysis. The results showed that 77 volatile compounds were detected in 36 peach varieties， including terpenoids， aldehydes， esters， lactones， alcohols and ketones. In addition， the coefficient of variation in volatile compounds of 36 peach varieties ranged from 18% to 390%， indicating that the enrichment of volatile organic compounds diversity in different peach varieties. Based on the correlation analysis， 11 and 10 pairwise-traits were found with correlation and significant correlation， respectively， among which several traits including flesh color， variety type， stone adherence to flesh and flesh texture were correlated with aroma substance content. PCA analysis could clarify white-fleshed and yellow-fleshed peaches. Using variable importance in projection （VIP） >1 and P < 0.05 as criteria， nine characteristic volatile substances were identified and distinguishable in yellow-fleshed peaches from white-fleshed peaches， among which theaspirane was found with the highest VIP.