Abstract: The aroma composition of fully ripe Nanguo pear fruits harvested at different times were determined by  headspace-solid phase microextraction gas chromatogaphy-mass spectrometry (HS-SPME-GC-MS). The results showed that the composition and contents of aromatic compounds in fruits harvested at different times were different, especially for characteristic aroma.  Early harvested fruits had characteristic aroma components including ethyl butyrate, 2-methyl ethyl butyrate, ethyl hexanoate, hexyl acetate, hexanal and decanal; in contrast, late harvested fruits had butyl acetate and 2-hexenal as additional characteristic aroma components. Moreover, late harvested fruits had strong fruity aroma, however, early harvested fruits had fruity aroma coupled with little grassy aroma.

Key words: Nanguo pear, harvest time, aroma, full ripen fruit