By taking diploid Korla Pear and its naturally occurring triploid as research materials,headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) were employed to evaluate the volatile profiles in the peel and the pulp,as well as soluble sugars,organic acids and free amino acids in the pulp. As the result,total volatile concentrations in the triploid Korla Pear increased by 33% in the peel compared with the control with the decreased compounds,and the volatile aldehydes increased from 69.74% to 74.40%. In the pulp,there was no significant change in the total volatile content,but 9 compounds were newly detected. Along with the stable contents of sucrose and fructose,the proportions of D-(-)-fructofuranose,D-fructose,D-(-)-fructose and sucrose increased by 4.62%,1.59% 1.28% and 0.68%,respectively; malic acid,quinic acid and citric acid in the triploid pulp are lower than those in the diploid; while 4 free amino acids were under detection levels. Therefore,the volatile and primary metabolites profiles in the triploid pear peel have significant changed,which can lead to changes in the flavor and taste of the pear. 