Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and multivariate statistical correlation analysis were performed to investigate the effects of commercial processing on the physicochemical properties and aroma profiles of three raisin varieties (Hongxiangfei, Lvxiangfei, and Thompson Seedless). Commercial processing was found to primarily affect the physicochemical properties of raisins, including total sugar and phenolic compounds, in a variety dependent manner. Comparative analysis of the aroma profiles of the three raisin varieties identified a total of 68 volatile compounds, including 17 alcohols, 19 aldehydes, 9 ketones, 14 acids, 7 esters, and 2 terpenes. Based on relative odor activity value (ROAV ≥ 1) and variable importance in projection (VIP>1), 27 key aroma compounds were identified in Hongxiangfei, Lvxiangfei, and Thompson Seedless, from which four differential components were screened. After commercial processing, the key aroma components in raisins shifted from 1-octen-3-ol (with fruity and mushroom notes) to (E,E)-2,4-nonadienal (with floral, fruity, and oily notes). Additionally, geraniol, linalool, and E-2-nonenal were associated with total flavonoids, catechin, and epicatechin in raisins. In conclusion, the impact of commercial processing on the physicochemical properties and aroma components of raisins varied depending on raisin variety, exerting significant effects on the composition and concentration of aroma compounds.