The volatile profile of pear juices was determined using GC-MS coupled with solid phase microextraction (SPME). The method recovered 71.11%-119.79% of all volatile compounds in juice. A total of twenty eight volatile components consisting of esters, aldehydes, terpenes, ketones, benzene and furan were identified from the four juice samples. Esters were the dominant constituents accounting for 67.50%, 63.52%, 62.13%, and 42.02% of total volatile compounds in 'Atago'. 'N...
