Volatile compounds in "Okubao" peach (Prunus persica (L.) Batsch cv. "Okubao" ) during postharvest storage at 8℃ were investigated using SPME-GC/MS. The organoleptic qualities of the aroma and off-flavor were evaluated. Relationships between sensory attributes and the volatile composition of peach were analyzed by using partial least squares regression (PLSR). The results showed that 1-MCP reduced the aroma quality of peach fruit. γ-decalactone and δ-octalactone, the characteristic aroma compounds in peach, were correlated positively with aroma and negatively with off-flavor and the increase of their contents could promote aroma quality. In contrast, 2-fluoro-acetamide and propanoic acid-2,2-dimethyl-2,6-bis(1,1-dimethylethyl) -4-methylphenyl ester significantly inhibited aroma quality. Besides, Diisobutyl succinate and 1-phenyl-1,3,3-trimethylindan were correlated positively with aroma, while acenaphthene and cyano acetic acid correlated positively with off-flavor.