The characteristic aroma of thermo-sensitive vegetables and fruits is easily deteriorated during traditional thermal processing.Based on comprehensive comparison between thermo-sensitive and nonthermo-sensitive representative fruits and vegetables,this article summarized the compositional features of thermo-sensitive fruits and vegetables,characteristic aroma,pointed out the reason for their aroma deterioration during thermal processing;Taking Hami melon as representative,,this paper furtherly overviewed the up-to-date technologies suitable for aroma analysis of temperature-sensitive fruits and vegetables,compared and analyzed the influence of different non-thermo processing technologies on aroma profile,providing theoretical foundation for development of analysis method and aroma profile quality control for aroma characteristic of thermo-sensitive fruits and vegetables.