Abstract: The aroma compounds in 12 different kinds of cider were identified and determined by the Headspace-Solid phase microextraction-Gas Chromatography-Mass Spectrometry. Then a model was established based on principal component analysis method for assessing and ranking the aroma quality of cider. S12 was selected from 12 cider samples for having best aroma by the model. This result was consistent with conventional sensory evaluation. The results indicate that the model is acceptable and available for assessing the aroma quality of cider.