Abstract: Thirty-six raspberry varieties were used as test materials.Organic solvent extraction and gas chromatography-mass spectrometry（GC-MS） were employed to extract and determine the aroma compounds in the raspberry fruits.Principal component analysis, factor analysis, and cluster analysis were utilized to evaluate and classify the varieties, in order to provide reference for aroma breeding and the development of high-quality processed raspberry products.The results showed that the optimal extraction conditions for aromatic compounds, ethanol concentration of 85%,extraction time of 1.1 hours, extraction temperature of 80 ℃,and a solid-liquid ratio of 1∶5 g·mL^-1.Under these conditions, 10 aroma components were detected, with high levels of furfural and 2,3-dihydro-3,5-dihydroxy-6-methyl-4（H）-pyran-4-one.The top five varieties in terms of aroma compound content were‘Polka’‘Harriets’ ‘Phildred’‘European Red’and ‘DNS33’.Based on the content of flavor components,the 36raspberry varieties could be classified into four categories,the first category consists of varieties with relatively high levels of benzyl alcohol and linalool,the second category consists of varieties with relatively high levels of caproic acid and acetic acid,the third category consists of varieties with relatively high levels of 2,3-dihydro-3,5-dihydroxy-6-methyl-4（H）-pyran-4-one,and the fourth category consists of varieties with relatively high levels of furfural.