The volatile profiles in the pulp of 85 apple cultivars was evaluated based upon headspace solid–phase microextraction (HS–SPME) combined with gas chromatography–mass spectrometry (GC–MS). A total of 70 volatile compounds were identified, including 43 esters, 7 alcohols, 11 aldehydes, 2 acids, 2 ketones, and 5 others. Hexyl acetate, (E)-2-hexenal, estragole, 2-methylbutyl acetate, 1-hexanol and butyl acetate were the most abundant volatile compounds (average content > 30 µg/kg fresh weight, FW). The aroma profiles showed significant differences between apple cultivars. Cultivars Dongguang and Jazz contained the most volatile types (46), in contrast with Granny Smith and Huashuo, which contained the least types of volatiles (16). Jonagold had the highest volatile content (2133.86 µg/kg FW), while the volatile content in Ruiyang was only 26.60 µg/kg FW. On the basis of principal components analysis (PCA), 85 apple cultivars were clustered into 6 groups. This work on establishing the integrated volatile profiles for the 85 apple cultivars would help for the future breeding and improvement of apple aroma.