BackgroundAroma is one of the most important quality criterion of different honeys and even defines their merchant value. The composition of volatile compounds, especially the characteristic odor‐active compounds, is an important contributor to honey aroma. Evodia rutaecarpa (Juss) Benth honey (ERBH) is a special honey in China with unique flavor characteristics. However, no work has yet been published in the literature to investigate the volatile compounds and characteristic odor‐active compounds of ERBHs. Therefore, it is necessary to systematically investigate the volatile profile, odor‐active compounds, and odor properties of ERBHs.ResultsThe characteristic fingerprint of ERBHs was successfully constructed with 12 characteristic peaks and a similarity range of 0.785‐0.975. A total of 298 volatile compounds were identified and relatively quantified by headspace solid‐phase microextraction (HS‐SPME) coupled with gas chromatography quadrupole time‐of‐flight mass spectrometry (GC‐QTOF), of which 61 and 31 were identified as odor‐active compounds by relative odor activity values (ROAVs) and GC‐olfactometry (GC‐O) analysis, respectively, especially the common 22 odor‐active compounds (E)‐β‐damascenone, phenethyl acetate, linalool, cis‐linalool oxide (furanoid), octanal, hotrienol, trans‐linalool oxide (furanoid), 4‐oxoisophorone, and eugenol, etc., contributed significantly to the aroma of ERBHs. The main odor properties of ERBHs was floral, followed by fruity, herbaceous, and woody aromas. The partial least‐squares regression (PLSR) results showed that the odor‐active compounds had good correlations with the odor properties.ConclusionIdentifying the aroma differences of different honeys is of great importance. This study provided a reliable theoretical basis for the quality and authenticity of ERBHs.This article is protected by copyright. All rights reserved.