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[Objective]The aim of this paper was to provide a reference for edible rose cultivation and industrial development in Guizhou, and to know the adaptation of the four edible roses, Rosa glauea(RG), Rosa damascene(RD), Pingyin rose(RP) and White rose(RW), to the climatic environment in Guiyang, Guizhou, through the quality analysis of color of flowers, shape of petals, weight of flowers, characteristic of leaves, and composition of essential oils. [Method]Biological traits were obtained by field invesligation and statistics;the essential oils were extracted with steam distillation, and analyzed by GC-MS. [Result] 39 aroma components were observed in RG, RD, RP and RW19, 22, 10, and 26 kinds of components were respectively detected from RG, RD, RP, and RW, accounting for 99. 48 %, 98. 00 %, 94. 00 %, and 100. 00 % in total aroma components. Flavoring composition in RG were citronellol and geraniol(51. 44 % and 20. 47 %), and that in RD were geraniol and nerol(32. 72 % and 22. 71 %), in RP were citronellal and geraniol(55. 87 % and 24. 59 %), and in RW were also citronellal and geraniol(28. 21 % and 30. 38 %). Essential oils component in RD and RW were the closest to ISO 9842:2003. Linalool, terpineol, geraniol, acacia alcohol and n-heptadecane were observed in volatile oils of RG, RD, RP, and RW, accounting for respectively 24. 78 %, 46. 28 %, 30. 83 %, and 37. 54%. [Conclusion] RD, RW and RG well adapted to the climatic environment of Guiyang area, and could be cultivated and generalized. [ABSTRACT FROM AUTHOR]