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In order to study the differences of the chemical constituents of different kiwifruit cultivars, gas chromatography-mass spectrometry ( GC-MS) technology was used to analyze the primary small molecule compounds in three different varieties of kiwifruits ( Hayward, Yate and Xuxiang) . A total of 76 compounds were identified, including 19 amino acids, 26 sugars, 11 organic acids, 7 fatty acids, 6 TCA cycle intermediates, 2 phenols, and 5 other substances. The supervised multivariable analysis PLS-DA model with UVs caling showed that different kiwifruit varieties had obvious differences. Among them, the Yate samples were clearly separated from the Hayward and Xuxiang samples based on the first principal component. The Hayward and Xuxiang samples were separated along the second PLS principal component. Univariate analysis was applied to screen the differences compounds between any two kiwifruit cultivars. The results showed that the ascorbic acid content was the highest in Yate, while the contents of most organic acids were the lowest ; the contents of monosaccharides were the highest in Hayward, while the contents of some di saccharides were the lowest; the contents of most organic acids and some amino acids in Xuxiang were the highest, and the contents of monosaccharides were the lowest. This study can provide basic data for t he quality evaluation and comprehensive utilization of kiwifruit cultivars. [ABSTRACT FROM AUTHOR]