In order to study the effect of diverse pretreatments on the aroma quality of dried Kumaiti apricots, different temperatures (40℃, 60℃ and temperature change in stages), maturities (green and yellow ripening), cutting treatments (slicing and non-splitting), NaHSO 3 treatment (NaHSO 3 treatment and non-NaHSO 3 treatment), and blanching treatment (blanching and not blanching) were used to dry apricot. Samples were collected at different loss points (early, middle and late stages). Gas chromatography-mass spectrometer (GC-MS) was used to qualitatively and quantitatively analyze the main aroma compounds (β-ionone, α-terpineol, β-cyclocitral, dihydroactinidiolide, geraniol, linalool) in dried Kumaiti apricot. The results showed that:at the later stage of drying, the contents of α-terpineol, geraniol and linalool in temperature change stages were significantly higher than those at the other two temperatures (P<0.05). Except for β-ionone, the contents of the other five aroma substances in the yellow ripening stage were significantly higher than those in the green stage (P<0.01). The geraniol content in the cutting treatment was significantly higher than that in the non-cutting treatment (P<0.05), while the other five aroma substances were extremely remarkably higher than those in the non-cutting treatment (P<0.01). The content of β-ionone in samples without NaHSO 3 treatment was significantly higher than that in NaHSO 3 treated samples (P<0.05). The contents of β-cyclocitral, dihydroactinidiolide and geraniol in samples without NaHSO 3 treatment were significantly higher than those in NaHSO 3 treated samples. The contents of β-cyclocitral and β-ionone in blanching samples were significantly higher than those in non scalded samples (P<0.05). The contents of dihydroactinidiolide in blanching samples were extremely significant higher than those in non scalded samples (P<0.01). In summary, it suggested that Kumaiti apricot should be dried by stage temperature change, high maturity, cutting, sulfur free and blanching, so as to obtain high-quality dried apricot with better flavor.