Southern Yingzui honey peach is crisp and delicious thus is recognized as one of the top ten Lingnan fruits, however, its unique flavor was rarely reported. In this study, 11 kinds of Southern Yingzui honey peaches were used as the research materials, and the key volatile aroma components were compared and analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. The effects of different planting methods and different production areas on the flavor of Yingzui honey peaches were explored, so as to provide a theoretical basis for the planting and variety cultivation of Yingzui honey peach. The results showed that a total of 76 volatile aroma components were detected in 11 kinds of Yingzui honey peaches, including 6 aldehydes, 27 esters, 6 lactones, 16 alcohols, 7 alkanes, 9 alkanes, 5 ketones and 1 terpene. The key aroma substances of the 11 kinds of Yingzui honey peaches were determined by the calculation of the odor activity value, which were mainly esters and alcohols with green grass and fruit aromas. Through the comparative analysis of aroma components, the garland honey peach with the 4.0 planting technology in Lianping’s low altitude area had the best flavor. This study showed that the characteristic aroma components of Yingzui honey peaches were significantly correlated with the growing areas and planting methods (P<0.05). The 4.0 planting technology could significantly improve the flavor of Yingzui honey peach, which provides relevant references for the cultivation of Yingzui honey peach varieties and improvement of their flavor.