Abstract: The volatile compounds of‘Xiaoxiangshui’pear（Pyrus ussuriensis Maxim.）from different ripening stages were extracted by headspace solidphase microextraction and analyzed by gas chromatography–mass spectrometer. The results showed that the volatile components increased during ripening not only in numbers but also in contents. Thirty-eight volatile compounds were detected at different ripening stages，of which 15 constituents were the common volatiles for different ripening stages. Ester was predominant among the volatile profile and increased dramatically during ripening，and reached the peak at 9 d. Ten character impact compounds including aldehydes and esters were identified. The odor values of ethyl 2-methylbutanoat，ethyl hexanoate and ethyl butanoate contributed were 668.09，279.58 and 190.60，respectively.

Key words: Pyrus ussuriensis, volatile compound, HS–SPME, GC–MS