Abstract: 【Objective】 To study the effects of nitrogen application on the flavor quality of melon at maturity stage in the hope of enhancing technical measures to improve its flavor quality. 【Methods】 The melon variety Huang Mengcui melon fruits were taken as the test material to study of nitrogen transport effects under different nitrogen fertilizations: N₀ (Nitrogen deficiency), N₁(Low nitrogen), N₂(Medium nitrogen), N₃(High nitrogen),CK(no fertilization)and M(Organic fertilizer)on the aromatic compounds and nutritional quality of the fruit in Sanya. 【Results】 In terms of the types of aromatic substances, a total of 346 aromatic substances were detected in the six treatments, of which 25 were commonly found, mainly alcohols, aldehydes, and esters. The total and unique types of aromatic substances under low nitrogen treatment are the highest, with 167 and 12 species, respectively. Aromatic substances that appear with increasing nitrogen levels include ethyl butyrate, ethyl propionate, ethyl 2-methylbutyrate, 2-Butyn-1-one, 1-cyclohexyl-4,4-diethoxy -, (E) - non 6-en 1-ol, etc; the highest ester content in high nitrogen treatment was 12.28%, while the lowest ester content in nitrogen deficiency treatment was 4.81%. The characteristic aromatic substance ethyl acetate showed an increasing trend with the increase of nitrogen application rate, while the increase of methyl acetate nitrogen application rate showed a trend of first increasing and then decreasing; the highest soluble solid content in the high nitrogen treatment center was 15.40%, while the lowest soluble solid content in the M treatment center was 13.40%. The maximum weight of a single melon under medium nitrogen treatment is 1.95 kg, and the minimum CK is 1.74 kg. 【Conclusion】 Under the condition of different nitrogen levels, the composition and content of aromatic substances in melon changed, resulting in the difference in the content of common aromatic substances and the existence of unique characteristic components. N₁ treatment was beneficial to increase the type and relative content of aromatic substances; N₂ and N₃ treatments increased single fruit weight and content of soluble solids, respectively.