Abstract: 【Objective】This study aimed to investigate the aroma and amino acid components， elucidate the relationship between aroma components and flavor formation of peach fruits， providing references for improving and breeding peach varieties from Xinjiang.【Method】Fruits of nine peach varieties from the northern region of Xinjiang were taken as research objects. The automatic thermal desorption-gas chromatography-mass spectrometry （ATD-GC-MS） and high performance liquid chromatography-tandem mass spectrometry （HPLC-MS/MS） were used to determine aroma components and amino acid content， and correlation analysis was performed on relative contents of aroma components and amino acid content.【Result】A total of 61 aroma components were detected in the fruits of nine peach varieties. Among them， esters showed the highest proportion among aroma components， mainly presenting fruity notes. Ethyl acetate， acetophenone， benzaldehyde， hexadecane， tetradecane， and pentadecane were the common aroma components of fruits of nine peach varieties. The most abundant aroma was found in Baipan No. 17， with a total of 25 types； Ili White Peach had 24 aroma types， Honey Peach had 23 types， Yingler Flat Peach had 21 types， White Nectarine had 20 types， Xiao Huangyou had 20 types， Huangyou Nectarine had 19 types， Yellow Nectarine No. 23 had 19 types； Huangyou Peach had the least aroma components of 17. A total of 16 amino acids were found in fruits of nine peach varieties， with different types of amino acids showing a large difference. The highest content of total amino acids was found in Huangyou Nectarine， and the lowest was found in Huangyou Peach. Aspartic acid showed the highest contents in the fruits of nine peach varieties， followed by alanine， serine， and glutamic acid. Honey Peach had higher contents of branched-chain amino acids， aromatic amino acids， and amino acids related to aroma enhancement and coloring. In flat peach fruits， esters had significant positive correlations with alanine content （P<0.05， the same below）； relative contents of alcohols had significant extremely negative correlation with lysine content （P<0.01， the same below）， and significant negative correlations with contents of glutamic acid and phenylalanine. Relative contents of aldehydes had significant negative correlations with glutamic acid， phenylalanine， and lysine. In round peach fruits， the relative content of alcohols showed a highly significant positive correlation with serine content， and a significant positive correlation with methionine content； the relative content of ketones exhibited a significant positive correlation with phenylalanine content.【Conclusion】From the fruits of nine peach varieties， 61 aroma components are identified， and esters were the main aroma substances decisive of peach fruit flavor， presenting fruity notes； 16 amino acids are detected， and aspartic acid had the highest content； amino acids are correlated with aroma components， showing a potential influence on peach fruit flavor formation.