The purple red passion fruit has a pleasant aroma. In the present study, the volatile aroma compounds of the juice of purple Passiflora edulis (FJPE) were identified using headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). In addition, the aroma of FJPE was studied through aroma simulation experiments. The results showed that 81 volatile compounds were identified in FJPE, mainly including 43 esters, 11 alcohols, 3 aldehydes, 8 ketones, 12 terpenes and 4 other compounds, and among which esters were the most abundant compounds and the major contributors to the characteristic aroma of FJPE. The simulated flavor formulation of FJPE was successfully prepared by aroma simulation experiments. The sensory evaluation revealed the rich flavour, and the naturally transitional and layered head fragrance, body fragrance and tail fragrance, which were basically consistent with the natural aroma of FJPE. In summary, it was feasible to prepare a new type of passion fruit juice flavor for food or pharmaceutical industries, with the aid of volatile compound analysis and aroma simulation technology.