‘Guanghetao029-1’ ‘Honggengansutao1’ ‘Zhouxingshantao’ ‘Xinjianghuangrou’ ‘Taoxingbiantao’ ‘Zhongbizaoxiangju’ ‘Zaoshanghaishuimi’ and ‘Tanchun’ were used as experimental materials. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was used to detect volatile compounds. The main aroma substances of different samples were identified by the 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. Among them, heterocyclic compounds, terpenoids and esters were the most abundant, with 78, 77 and 66 species, 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 odor activity value (OAV), 15 key aroma components were screened with variable importance in projection (VIP)>1 and P<0.05, among which the VIP value of Butylbenzene was the highest (2.72), followed by β-damascenone (2.50). Through analysis of aroma characteristics, it was found that the aroma of green, fatty and waxy is the main characteristic of peach blossom. The aroma types of ‘Guanghetao029-1’ were mainly green, fatty, waxy, melon and cucumber, supplemented by nutty aroma. The aroma types of ‘Honggengansutao1’ 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.