The 21-year-old Feicheng peach trees were chose to investigate the changes in aroma components of fruit at green ripe stage, white ripe stage and ripe stage by GC–MS. The results showed that a total of 63 compounds were identified from the sample extracts. Aldehydes, alcohols, esters and lactone were the major constituents. C6 aldehydes and aromatic aldehydes were the main aldehydes in Feicheng peach fruit. The content of aromatic alcohols was low, and the relative contents of C6 alcohols gradually increased as ripening proceeded. The relative contents of esters rapidly increased along ripening process mainly because of the ethyl acetate; lactones such as γ–caprolactone, γ–heptalactone and δ–octalactone were not detected in green ripe fruits, but detected in white ripe and ripe fruits; hexanal, (Z)–3–hexenal, (E,E)–2,4–hexadienal, 2–cyclohexen–1–ol were the characteristic aroma components in mature peach, (E)–2–hexenal, ethyl acetate, γ–caprolactone, γ–heptalactone, δ–octalactone were the characteristic aroma components in immature peach.