By using the GC-MS，the composition of the bound aroma compounds after enzymatic hydrolysis and acid hydrolysis were analyzed, and the bound aroma compounds in Amberlite XAD-2 from Rose roxbuighii juice were also detected. According to the analysis of ROAV value, the emblematical aroma compounds were analyzed. Thereafter, the glycosyl composition of the bonded flavor compounds were also determined the characteristics of the hydrolyzable bonded compounds. The result showed that a total of 49 kinds of aroma substances were detected after the enzymatic hydrolysis and acid hydrolysis of Rose roxbuighir juice. 31 kinds of aroma substances were obtain by enzyme hydrolysis. The substances produced by enzymatic hydrolysis were dominated by alcohols and aldehydes. The higher contents of the aroma substances were acetaldehyde, stearic acid, guaiacol, etc. A 24 kinds of aroma substances are released by acidic hydrolysis, the produced substances to involve 2,6-di-tert-butyl-p-cresol, puergonone. According to analysis of ROAV value, more main aroma substances were obtain from the enzymatic hydrolysates. The main flavor compounds were 3-hydroxybutanal, β-euerol, genophenol and hydroxycitronellal. It was found that the precursor flavor substances of Rose roxbuighiir juice were glucose , rhamnose and mannose.