Rosa roxburghii Tratt (Chestnut rose) is native to China where it is cultivated for its strongly aromatic hips (pseudo fruits); locally known as cili. Increasing interest in cili for food and beverage products prompted an evaluation of its aroma compounds and the influence of geographic source. Accordingly, the volatile compounds in cili from five locations in Guizhou province were analysed by headspace‐solid‐phase microextraction coupled with gas chromatography‐mass spectrometry. Sixty‐seven volatile compounds were identified. Principal component analysis distinguished three sample groups by geographic source. The aroma of cili juice from each location was characterized by quantitative descriptive analysis using six odour descriptors. Cili aroma was predominantly sweet/fruity, floral and green, but geographic source significantly influenced the intensity of the sweet/fruity and floral notes. Odour activity analyses indicated that 40 volatile compounds contribute appreciably to the aroma of cili. Of those compounds, only ten esters, two aldehydes, one alcohol and one aromatic compound were common to all regional samples. Those findings extend the range of volatiles detected in cili. These results identify those that are present in odour active amounts and provide the first evidence of the impact of geographic source on the aroma and flavour of cili. Chestnut rose (Rosa roxburghii) hips (cili) have 67 identified volatile compounds Cili from five Chinese geographic regions can be typified by volatile compounds. Over 40 volatile compounds contribute substantially to the aroma of cili. Sweet/fruity and floral cili rosehip aromas differ between regional samples. A benchmark for future elucidation and regional discrimination of cili quality.