Table grapes are produced for direct consumption compared to wine grapes for winemaking. Aroma significantly influences table grape quality, and harvest timing is crucial. This study investigated the aroma profiles of three table grapes (Kyoho (JF), Shine Muscat (YGMG), and Muscat of Alexandria (YLSD)) at six ripening stages using sensory evaluation and instrumental analysis. As ripeness increased, JF and YLSD grapes shifted from green and floral to fruity and sweet, while YGMG grapes intensified in sweet, fruity, green, and floral. Biomarkers for distinguishing ripening stages were identified, such as furfural, neral, and (Z)-2-hexen-1-ol for JF, (Z)-3-hexen-1-ol, (E)-2-hexenal, and linalool for YGMG, and furfural, 3-methylbutanal, and nerolidol for YLSD. Machine learning based on E-nose enabled rapid classification and prediction of flavor, with the SVC model achieving the highest accuracy (0.9394), which may facilitate quality grading. This study provides a theoretical basis and technical support for monitoring grape aroma quality.