Abstract:The flavor stabilities of passion fruit juices with antioxidant constantly kept in different conditions（cold storage，room temperature，and 36℃）were investigated.The sensory quality and aromatic composition of juice samples were evaluated and analyzed using tasting method and GC/MS，respectively.The results showed the high-temperature treatment during processing and high temperature during storage both caused the deteriorations of juice flavor and color.The normally pasteurized juice could keep its good quality under cold storage condition，and characterized with original passion fruit odor，which contained those components in high survival rate such as Butanoic acid phenylmethyl ester，Hexanoic acid hexyl ester，Acetic acid 2-phenylethyl ester，2（3H）-Furanone 5-hexyldihydro，Linalool，Benzaldehyde，alpha.-Terpineol，Geraniol，and cocoanut alde hyde，furthermore，it also could maintain bright yellow color and homogenization state，and had no obvious change in taste.However，the storage conditions under fluctuant room temperature and 36℃ over one month would make passion fruit juice to lose its commodity value because of adverse effect on smell and more than 50%loss of total original aroma content.