The study investigated the characteristics of Xinjiang main green raisin varieties Thompson seedless and Centennial seedless. The total sugar content, total acid content, and aroma components of raisins were determined by the physical and chemical method and GC/MS technology. The results showed that the sensory quality of two kinds of green raisins had differences while there were not differences in nutritional quality between two kinds of green raisins. Aroma substance were obtained in two kinds of green raisins. Centennial seedless raisin and Thompson seedless raisin had 54 and 50 kinds of aroma components, respectively.