Abstract: A method about analyzing aroma component for different pears of interspecific hybridization by solid phase micro-extraction combined with gas chromatography-mass spectrometry was developed. After the optimization of extraction conditions and investigation of experimental practicability,aroma component were extracted thermostatically and quantified by matrix standard curve-internal standard method. The results showed that:the optimal SPME head for pear aroma was 50/30 μm DVB/CAR/PDMS fiber head,and the extraction temperature and time were 40 ℃ and 40 min,respectively.A total of 122 aroma components were detected in the test pear,among which esters and alkenes were the main aroma components. The total aroma of Huangguan pear was 7048.60 ng/g which was 4~5 times of that other pears.The number of aroma substances detected in Zaojinsu pear fruit was 60 at mos,the composition of pear aroma varied with different varieties.Through principal component analysis,it was found that esters,aldehydes,alkanes,ketones,alkenes and alcohols were the main contributors to the difference in aroma of pear fruits. Although the content of alkanes in pear fruits was generally low,they were also important contributors to the difference in aroma of pear fruits.Through cluster analysis,it was found that the test pears could be divided into two groups,and Huangguan pear was significantly different from the other four kinds of pears. Although crossing parents of Yuluxiang pear was not consistent with Zaojinsu,Zaosu and Hongzaosu pear,their composition of aroma also had certain similarity.