Abstract:This study investigated the effect of three antioxidants，namely reducing glutathione，potassium metabisulfite，and D-isoascorbic acid on the quality of non-concentrated pear juice（NFC）obtained from Crown pears. We examined the browning degree，color，flavor，and taste of NFC containing antioxidants using a UVvisible photometer，colorimeter，electronic nose，and electronic tongue.Reducing glutathione improved the color of pear juice resulting in a more golden hue，whereas the browning degree was the lowest and significantly different（P＜0.05）from that of other groups. The addition of potassium metabisulfite significantly（P＜0.05）improved the response values of metal sensors W1C，W3C，and W5C，which are sensitive to aromatic compounds.