•Glycosidically bound volatiles were identified for the first time in raisins.•Twenty volatile compounds were identified, which may contribute to the raisin aroma.•Thirty-seven volatile compounds are reported in raisins for the first time in this paper.Volatile compounds in air-dried raisins from Turpan, China were analysed, with 77 volatiles identified in Flame Seedless, Thompson Seedless, and Crimson Seedless raisins, 37 of which had never been reported as raisin volatiles. Odour activity values (OAVs) of these volatiles were calculated; 20 compounds had OAVs above 1. The aroma characters of the three varieties were quite similar except for some differences in the intensity of each aroma character. The main free-form volatiles were ethyl acetate, hexanoic acid, (E,E)-2,4-heptadienal and geraniol, with β-damascenone, 3-ethyl-2,5-dimethylpyrazine, 1-octen-3-ol and hexanal making the highest contribution to the aroma. Fruity and floral were the main characteristics of the free-form aromas in raisins. The main bound-form volatiles were benzyl alcohol and acetoin, with β-damascenone contributing most to the bound-form aromas, enhancing the floral, fruity and fatty aroma.