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[Objective]Four different colors of white, yellow, pink and purple Nymphaea hybrid were used as tested materials and the varieties and contents of volatile substances were detected, and to explore the differences of volatile substances and the characteristic aroma components in different varieties.[Method]The volatile components in N. hybrid were analyzed by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GCMS), and the relative content of each component was calculated by internal standard method. The odor activity value (OAV) of each substance was calculated based on the content and sensory thresholds, to analyze the contribution of each component to the aroma of N. hybrid.[Result] A total of 127 volatile components were detected in four different varieties of N. hybrid, including alkanes, ketones, alcohols, aldehydes, esters, acids, terpenoids and others. Among these, 45 compounds contributed to aroma. The volatile components with relatively high content included pentadecane, 6,9-Heptadecadiene, benzyl alcohol, benzyl acetate, trans-α-Bergamotene, trans-β-Famesene, γ-bisabolene, β-Ionone, and 2-butanone-β-Ionone. The odor activity values of volatile aroma components were analyzed, and the main aroma components with OAV larger than 1 included famesene, β-sesquihydrocelercene, bergamotene, benzyl acetate, anisylacetate α-ionol, β-ionone, 2-butanone-β-ionone, bisabolene, ethyl benzoate. These substances had six aromatic attributes, including orange, floral, delicate, herbal, sweet and woody fragrance, in which floral and woody were the main fragrance of N. hybrid.[Conclusion]The aroma substances contributing more to the aroma of different varieties of N. hybrid are clarified. The aroma of the white variety is characterized by floral aroma with strong violet fragrance, herbal and woody aromas. The aroma of the yellow variety is characterized by lilac/jasmine-like floral, woody and oily fragrance. The aroma of the pink variety is characterized by osmanthus or seaweed-like floral, herbal and woody fragrance. The aroma of the purple variety is characterized by woody, orange, floral, fruity, herbal, sweet, and balsamic aromas. [ABSTRACT FROM AUTHOR]