In this study, the dried flowers of Anthemideae were used as the research object. The aroma compounds and the synergies aomng the aroma substances were studied. Headspace solid-phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS) and gas chromatography-smelling apparatus (GC-O) were used, and a total of 53 volatile aroma compounds were identified, including 13 esters, 6 aldehydes, 8 alcohols, 2 ketones, and 11 olefins. (E)-β-Acacia (6.06 mg/L), acetic acid (4.61 mg/L), and bisabolol oxide B (1.12 mg/L) has higher contents in the samples. Through GC-O and OAV analyses, 18 key aroma compounds (OAV>1.00) were obtained, among which valerate, ethyl decanoate and acetic acid had higher values, thus might be the main characteristic aroma compounds. The electronic nose was used to provide the flavor fingerprint. According to the sensory analysis, four esters including ethyl octanoate and ethyl decanoate, along with two kinds of acids, acetic acid and valerate acid, were selected for further examination by the s-curve method. Acetic acid and ethyl capric acid exhibited a synergistic effect (R=0.48), whilst additive effects were found between acetic acid and ethyl capric acid (R=0.97), and between valeric acid and ethyl decanoate (R=0.80).