Abstract: The effect of cold storage time on the aroma components of rose water was discussed in this paper, in order to provide the feasible method and basis for the storage of rose water. The rose water was extracted by using the steam distillation with Rosa damascena as the raw material, and the flower water was refrigerated for 30 days, 90 days, 180 days and 360 days in the range of 4-15℃. The aroma components of flower water under different cold storage time were identified and quantitatively analyzed by using the solid-phase microextraction and gas chromatograph mass spectrometer (GC-MS) method. The results showed that the rose water with different cold storage time contained a variety of chemical components, such as terpenes, alcohols, esters, aldehydes, ketones, phenols, alkanes and ethers, etc. The amount of aroma components in the flower water decreased first and then increased with the increase of cold storage time. The flower water had the best aroma after 30 days of refrigeration, but some important components of rose water could not be detected after 90 days of refrigeration, resulting in the insufficient aroma, while the aroma components of flower water changed greatly after 360 days of refrigeration. Therefore, the cold storage time had a great influence on the aroma components in the rose water of Rosa damascena. The flower water of Rosa damascena was suitable to be refrigerated at 4-15℃ for 30-90 days, and the aroma quality of the flower water would be decreased when it was refrigerated for more than 90 days.