The changes of aromatic composition of Dangshan pear after cooking were studied by HS-SPME combined with GC-MS.Results showed that the main aromatic components of dangshan pear juice were monoterpenoid,aldehydes,alcohols,esters,ketons,hydrocarbons and aromatic hydrocarbons.Pentanal and 3-(Methylthio)propanal were detected in cooked pear juice.Compared with uncooked pear juice,the relative percentage of acetaldehyde,ethanol,trans-2-Hexenal and 1-hexanol were increased 81.7%,654%,382% and 103% respectively,but the relative percentage of dl-Limonene were decreased 44.7%.Besides,the relative percentage of acetic acid,nonanal,acetaldehyde,leaf alcohol,2-furancarboxaldehyde,2-furanemethanol,α-Pinene,camphene and hexyl acetate were also increased significantly.Because of these changes,the fragrance of uncooked pear juice were weak and fresh,yet cooked pear juice had a strong and rich perfume with sweet and fruity aromas.