Abstract: Influence of spray drying and vacuum freeze drying on the volatiles of Passion was identified by solid-phase microextraction(SPME)and gas chromatography-mass spectrometry(GC-MS). The results indicated that the main volatile component in the original juice was ester compound,accounting for 89.39% of the total volatile component. Alcohols(34.38%),ketones(20.50%),amines(21.69%)and enes(13.21%)were the main volatile components of spray dried fruit powder,and the ester compounds account for only 9.16%.Consistent with the original juice,the main volatile component in vacuum frozen dried fruit powder was also esters,however,the esters was decline to 42.49%. Spray dried fruit powder produced more new flavors. Vacuum frozen dried fruit powder can basically maintain the original flavor of passion fruit. The research could provide more scientific and theoretical basis for the in-depth development and rational use of passion fruit.