Volatile constituents are the material basis of fragrant plants with diverse flavors and aroma properties, can present different flavor or aroma characteristics, and also shows outstanding physiological activity and health efficacy on reducing risk of certain chronic disorders, antioxidant effects and antimicrobial activity. In order to study on the differences and similarities of volatile compounds and aroma properties, and also to establish the database of common edible aromatic plants, the volatile compositions from six edible fragrant plants (Peppermint, Ageratum, Basil, Ocimum gratissimum, Chinese mosla herb, Elsholtzia densa Benth.) were investigated by using Gas Chromatography-Mass Spectrometry (GC-MS) technology coupled with headspace extraction (HS) for their aroma components, at the same time, their aroma properties were analyzed and descripted by way of gas chromatography-olfactometry (GC-O) technology. The results showed that terpenes, alcohols, ketones and aldehydes compounds were the mail volatiles of six edible fragrant plants, and there were also a small amount of esters, heterocyclic and aromatic compounds which were important for its flavor presentation. In summary, these fragrant plants were of spicy, pungent, camphor-like odors, fresh lemon and citrus flavors. The contents of geraniol, citronellol, citral and neral with floral or lemon-like odors were higher in peppermint; l-menthol and estragole which was of woody and anise-like flavor were the main aroma compounds in ageratum; acrylic ester and linalool were the main volatiles in basil, which had a prominent pungency and floral fragrance; the eugenol with clove-like flavor and spicy odor was the abundant volatile in Ocimum gratissimum. D-limonene, citral and γ-terpene with lemon-like odor were the main aroma compounds of Chinese mosla herb, citral and geranial were the main volatiles in Elsholtzia densa Benth., which was of spicy, floral and fresh lemon-like flavor. Characteristic volatile components were of contribution for its special flavor. The volatile compounds in a certain composition and proportion constitute a complete aroma of fragrant plants. The results can provide scientific data for the breeding of characteristic aromatic plants, the improvement of aroma quality and the research of flavor properties.