Abstract:To investigate the effects of enzymatic hydrolysis with aroma-enhancing enzymes on aroma enhancement of peach juice concentrate，this study used four different enzyme preparations for enzymatic hydrolysis of peach juice concentrate.A total of 39 substances were detected and identified by using gas chromatography-ion mobility spectrometry（GC-IMS），and the fingerprint and principle component analysis（PCA）were employed to compare the differences of volatile components after treatment with different enzyme preparations. It was found that the enzymatic hydrolysis can increase the aroma components of peach juice concentrate. The Smart Clear Plus pulp enzyme had the best effect on the increase in the volatile components in peach juice，mainly increasing the fruit aroma components such as 2-phenylacetaldehyde，ethyl trans-2-butenoate，ethyl 2-methylbutyrate，ethyl 2-methylpropanoate，and ethyl pyruvate.The findings are conducive to quality improvement of peach juice concentrate products.