The volatile components of Plum were identified by method of HS-SPME—GC-MS. There were 66 volatile compounds, including 8 alcohols, 4 lactones, 12 aldehydes, 23 esters, 2 ketones, 8 acids, 7 terpenes and terpene alcohols and 2 aromatic compounds. The reasons why plum showing peach, milk and apricot fruit aroma in the early, middle and late stage of aroma production were analysed.