Abstract:Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was used to analyze the aroma components of Xiangshui pear in different harvesting periods.Response surface methodology was used to optimize the amount of sodium chloride added，extraction time，and extraction temperature.The optimal extraction conditions were 1.00 g sodium chloride，extraction time of 50 min，and extraction temperature of 70℃.Under these extraction conditions，19 aroma components were detected in harvesting stage I，23 in harvesting stage II，and 25 in harvesting stage III.The components comprised 22 esters，8 aldehydes，3 alcohols，2 ketones，and 1 terpene.The main aroma components were hexanal，2-hexenal，butyl acetate，and hexyl acetate.A comparative analysis of aroma composition differences of Xiangshui pear in different harvesting periods revealed that the optimal harvesting period was harvesting stage II.Our data will inform efforts to solve the problem of late ripening caused by harvesting time and aid in aroma quality evaluation of Xiangshui pear.