香梨为新疆区域特色林果资源，具有香味浓郁、细嫩多汁等特点，除鲜食外香梨汁加工已成为其产业链延伸的主导途径，然而加工中天然果香风味的严重失真及其所导致的产品品质不稳定等问题已成为制约香梨产业发展的瓶颈。本项目基于前期研究成果拟采用SPME/SBSE-GC-MS技术分析香梨鲜果及果汁制备样本的香气成分，结合PLSR分析建立其与E-nose和果汁风味品质间的量化关系，构建香梨汁风味品质预测模型；采用PCA及PLSR结合描述性感官分析明晰鲜果及不同工序果汁样本间潜在的关键影响因素，挖掘与香梨汁样本自然果香呈显著相关的差异及特征香气成分；通过同位素示踪法、差异组分消增模拟技术及所形成的差异组分的官能结构形成历程规律的诠释，追溯香梨汁制备过程中关键风味组分丧失或转化途径，深入解析香梨汁制备过程中香气丧失机制。预期为香梨汁风味稳态化及香梨汁特征风味物质的呈香调控技术及产品品质升级提供坚实的理论基础。

Korla pear is one kind of regional characteristics fruit resources, and always favored by consumers both in raw fruit and juices due to their unique fragrance, sweetness, juiciness, and special aroma. However, the significant losses of intense aroma during the processing of juice and their instable flavor have become the bottleneck of restriction the development of Korla pear industry. Based on the previous research achievements, in this project, volatiles were analyzed by solid phase micro extraction (SPME) / stir bar sorptive extraction (SBSE) with gas chromatography-mass spectrometry. Partial least squares regression (PLSR) was applied to quantify the relationships among the volatiles, electronic nose (E-nose) responses and flavor qualities to establish the quantitative predictability models. Further, changes in the aroma characteristics between Korla pear and juice samples which were prepared under different simulated processing were evaluated using principle component analysis (PCA) and PLSR combined with descriptive sensory analysis (DSA) in order to explore the key factors on Korla pear juice flavor quality. It can be also selected and found the significantly different compounds related to natural Korla pear flavor. Meanwhile, the loss or reform pathways of Korla pear characteristics flavor were performed by using isotope labeling, adding significant compounds combined with their process and law interpretation of the function structures, and further revealing the loss mechanism of Korla pear flavor during the processing. On the basis, the results of this study will serve as a theoretical basis for the improvements of stability and upgrading the flavor quality of the Korla pear juice.