In this study, volatile compounds in the pulp and skin of 10 table grape cultivars of three aroma types (Strawberry, Fox and Muscat aroma) were analyzed. Overall, 27–39 compounds in the pulp and 28–52 compounds in the skin were identified for each cultivar. No significant difference was found in the number of volatiles and the contents of each type of volatile (e.g., C6 compounds, esters and alcohols) among the three aroma types of cultivars, except that the types and contents of terpenes in the skin of the Muscat aroma type were significantly higher than those of the other two aroma types. There were 8 (Strawberry and Fox), 19 (Strawberry and Muscat) and 29 (Fox and Muscat) compounds in the whole grape were selected as the significantly different variables between the two grape aroma types. The differences in volatiles profiles were the smallest between the Strawberry and Fox types and the greatest between the Fox and Muscat types. Compared with the volatiles of the other two types, the Strawberry, Fox and Muscat grape aromas had a total of 27, 37 and 32 significantly different compounds, respectively. Finally, the aroma types were partly generated by the interaction of these compounds. •Difference is small in the number and content of volatiles among three aroma types.•The differences in volatiles are the smallest between Strawberry and Fox types.•The differences in volatiles are the greatest between Fox and Muscat types.•The interaction of volatiles plays a key role in the aroma formation of grape.