Abstract: The aroma composition of rose water was first analyzed by the combination of blowing capture-gas chromatography/mass spectrometry technique,and the aroma components of rose water in bitter water and damascus were compared. Results showed that,the optimum experimental parameters of purging and trapping were:Sample volume 7.0 mL,purging temperature 40℃,purging time 13 min. A total of 71 aroma components were identified in kushu water and damascus rose water,of which 69 kinds of kushui rose water,61 kinds of damascus rose water.There were 59 kinds of consensus ingredients of kushui water and damascus,10 kinds of special ingredients of kushui rose water with the relative contents was 4.15%,and the unique ingredients of damascus rose water were 0.54%. The method of purging and trapping analysis of rose water aroma components was simple in operation,high in enrichment,good in reproducibility,and friendly to environment,which reflected the composition of rose water aroma components and would provide the technology for the study of rose water aroma characteristics and theoretical basis for its development and utilization and product quality control.