Aroma is one of the important quality traits of grapes and a focus of research on grape quality as well as an essential aspect of molecular design breeding. Grapes have a rich germplasm resource, which also exhibits abundant genetic diversity in aroma traits. In this study, solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) was used to measure the aromatic components and their contents in the fruit of 242 grape varieties. The study also conducted correlation analyses between the components and sensory evaluation, inter-component correlations, and principal component analysis among the varieties. A total of 526 volatile components were detected, and 108 potential aroma components were screened, including esters, alcohols, aldehydes, ketones, terpenes, hydrocarbons, acids, and furans, covering eight types. Esters were the most numerous, followed by terpenes, while aldehydes were the most frequent, followed by hydrocarbons and alcohols. The top ten components with the highest correlation coefficients related to aroma sensory evaluation included six esters, three terpenes, and one hydrocarbon, with ethyl hexanoate having the highest correlation coefficient, followed by ethyl 2-hexenoate and linalool. Components of the same type exhibited high correlations, especially esters, terpenes, and furans, while correlations between different types were relatively low. Principal component analysis showed that most of the varieties clustered together and diverged in three principal component directions, which highly corresponded with the results of the sensory evaluation. This study provides essential data support for researching the genetic diversity of grape aroma traits and the specificity of germplasm.