To investigate the genetic diversity of aroma components in grape germplasm resources, 62 grape germplasm resources were used as experimental materials. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was used to detect volatile compounds. Variance analysis and significance analysis of aroma compounds were conducted, including 8 agronomic traits: surface color of young leaves, surface gloss of young leaves, anthocyanin coloring of young leaves, back villus of young leaves, color of mature fruit peel. Identification of mature fruit shape, mature flesh color, and mature flesh aroma phenotype, correlation analysis of 8 agronomic traits with 7 volatile compounds, non metric multidimensional scale analysis (NMDS stress<0.2), and orthogonal partial least squares discriminant analysis (OPLS-DA). The results showed that 99 volatile compounds were detected from 62 grape germplasm resources, with significant differences among them. The average content of alcohols was the highest among all volatile compounds (13.83 g/L), ranging from 37.87 mg/L (Jingya) to 456.56 mg/L (Fujiminori), followed by ester content of 13.53 g/L, ranging from 16.19 mg/L (Su 38) to 630.55 mg/L (Fujiminori). The lowest content of volatile compounds is acids at 0.44 g/L, with a range of 0 mg/L (Su 38.) to 35.93 mg/L (Brighton). The results of correlation analysis between 8 agronomic traits and aroma compounds showed that there was a significant positive correlation between flesh aroma and upper surface color, upper surface gloss, and anthocyanin coloring, while there was a significant positive correlation between isoprene volatile compounds and alcohols and terpenes; Terpenes are significantly positively correlated with alcohols, terpene volatile compounds are highly significantly positively correlated with the upper surface color, upper surface gloss, and anthocyanin coloration of young leaves, while ester volatile compounds are highly significantly positively correlated with the color of fruit peel and the villi between leaf veins on the back of leaves. NMDS analysis under six classification standards showed significant differences between rose and strawberry flavors, which can clearly distinguish between grape germplasm with weak anthocyanin coloration in young leaves and grape germplasm with anthocyanin coloration in young leaves. Orthogonal Partial Least Squares Discriminant (OPLS-DA) used variable projection importance (VIP>1), P<0.05 as the standard, and selected 17 main volatile substances. The most important esters were ethyl hexanoate, ethyl butyrate, ethyl 2-hexenoate, among which ethyl hexanoate had the highest VIP value (4.06) and the highest contribution rate, The content of ester substances in germplasm with extremely weak anthocyanin coloring in young leaves is higher than that in germplasm with anthocyanin coloring in young leaves; Germplasms in the coloration of young leaf anthocyanins have been screened for terpene substances such as nerol α- Terpineol, terpenoid oleene, and linalool. Among the terpenes, the VIP value of nerol is the highest (2.07) and the contribution rate is the highest. The terpene substances in the germplasm of young leaf anthocyanin coloring are higher than those of varieties with extremely weak young leaf anthocyanin coloring. This study provides a theoretical reference for improving berry aroma quality traits and innovating grape germplasm resources.