Abstract:Analysis of aroma components of pear fruits was of great significance for pear fruits aromatic bred，harvested，disease prevented and stored，processed.Two typical white pears of Jinchuanxue pear and Qinsu were selected，through optimized the extraction conditions such as the type of extraction head，extraction temperature and time， and feasibility verification of the method， solid phase microextraction -gas chromatography -mass spectrometry （SPME-GC-MS）analysis method was established for the formation of volatile aroma substances.The results showed that：Each substance had a well linearity in the range of 5 mg/L to 200 mg/L，the correlation coefficient R2 was greater than 0.99，the minimum detection limit of each substance was less than 2.44×10-3 ng；In the addition recovery test，the recovery of each standard substance in the pear block was 89.3 % to 101.4 %，and the relative standard deviation was 1.6 % to 7.9 %，which satisfied the analysis of aroma substances；There were 63 volatile aromatic compounds could detected from Jinchuanxue pear and 46 volatile aromatic compounds could detected from Qinsu.Through the calculation of the aroma value，the quantitative characteristic aroma of the two kinds of pear fruits was determined，and the types and quantities varied with the varieties.