Abstract: [Objective] To analyze and measure the flavor substance of different Hami melon varieties in Xinjiang so as to screen the cultivars with better fruit aroma.[Method]The aroma components of 4 different varieties of Hami melon were mensurated by solid phase micro extraction (SPME) and gas chromatography-mass spectrometry (GC-MS), and the relative content of each substance was indicated by areanormalization method.[Result]Some differences were found to exist between compositions of aromatic substance and components among 4 fruits.66 flavor substances were found from all the tested samples, in which 27 aromas were ester substances.The analysis of taste and texture among 4 varieties showed that the content of total sugar and refractive sugar were the highest in Huangpi 9818, and the flesh of Xinmi 9 was fine and soft with rich flavor.[Conclusion]On the basis of the type of aromatic substance and components, Xinmi 9 could be classified as an ester-type melon.