Abstract:To study the flavor changes，fresh longan flesh was combined with white granulated sugar equal to 10%，30%or 50%of its weight.Subsequently，three kinds of longan juicewere obtained after dipping and juicing.The volatile compounds and organic acids in longan juice were analyzed via HS-SPME-GC-MS and HPLC，respectively.The results showed that the sugaring process significantly increased the contents of esters，alcohols，terpenes，aldehydes，and ketones in the longan juice but decreased the content of hydrocarbons.When the amount of sugar was 10%of the longan flesh weight，the total content of volatile compounds was maximized at 1 007.05 μg/L.However，the effect of sugaring process on the type of volatile compounds was not obvious.Sugaring process decreased the contents of malic acid and ascorbic acid，as well as the total amount of organic acids in longan juice.Moreover，the total acid content in longan juice with 50%sugaring process wasthe lowest.Sugaring process can sweeten the taste of longan juice and enrich its characteristic flavor by increasing the total content of volatile compounds and its sugar-acid ratio，as well as decreasing the total content of organic acids in the juice.