Abstract: Aromatics of 10varieties of Chinese bayberry(Myrica rubra Sieb.et Zucc),including Ruansianhaibian,Fugongyihao and Dongkui,were studied.Using GC-MS,141compounds were identified.Shenhongzhong was found to contain the most number of the aromatic components,i.e.,24,while Ruansianhaibian and Baxiandao the least,i.e.,12.Paraffins and olefins were the majority chemicals found in the 10chinese bayberry varieties.lcaryophyllene appeared to be the characteristic component,and it was the only substance present in all 10cultivars.The significant compositional differences among these varieties could be attributed to the varied genetic factors as well as cultivation conditions.