Hami melon juice was treated by traditional thermal pasteurization(80 ℃ /35 min) and ultrahigh-pressure (UHP) processing (600 MPa,15 min) respectively.Predominant odorants of fresh squeezed hami melon juice,heated hami melon juice and hami melon juice treated by UHP were evaluated by sensory and instrumental techniques.Solid phase microextraction (SPME) and in-tube extraction (ITEX) in conjunction with GC-olfactometry (GCO) and GC-MS were used to identify and quantify major aroma-active compounds.GCO data treatment was based on the detection frequency method.