Aroma components in ‘Jinba’ in different florescence and inflorescence parts were analyzed by Head Solid -phase Micro-extraction and GC/MS technology.The basic structure of the petal cell and the cross-section was observed by the biological microscope.The results showed that:(1)There were 24 components identified at bud stage,31 at early opening stage,43 at full opening stage and 22 at declining period.With the flower blooming and senescence,the contents of ketones,terpenes and alcohols raised to the highest at full opening stage,and the contents of alkanes,aldehydes and heterocycles decreased.(2)At full opening stage,there were 31 components identified in the ligulate flower and 50 in the tubular flower.The ligulate flower was probably the most important part that could influence the volatile releasing.The categories of the main aromatic components of ligulate flower in different parts were not change,but their contents were decreased from inner part to outer part.(3)Isocyclocitral,eucalyptol,α-pinene,β-farnesene,and caryophyllene were the characteristic constituents of aroma.(4)The results of microscopic observation showed that aroma was probably emitted from the intercellular space and the adaxial epidermis was the main releasing part.