Abstract:Effects of high hydrostatic pressure （HHP）processing steps on volatile flavor compounds in cloudy and clear strawberry juice drinks was studied.The results showed that the species and relative contents of esters increased while 2-hexenal reduced 4.1 folds by steam for 1min.Total contents of volatile flavor compounds de－creased by 27.61%in supernatant strawberry juice after centrifuging.New kinds of volatile flavor compounds were produced during enzyme hydrolysis，and the total contents increased by 4.43 folds.The contents of volatile flavor compounds increased by 13%in cloudy juice drink while decreased by 6.9%in clear juice drink after HHP treatment.