The compound juice of grapefruit and Passiflora edulisSims was prepared by grapefruit and Passiflora edulis Sims in Yulin of Guangxi.The compound juice was treated by pasteurization and ultrahigh pressure (UHP) sterilization,respectively.The effects of sterilization methods on volatile components and physicochemical index of compound juice were compared by flavor profile analysis,electronic nose technology,HPLC and HS-SPME-GC-MS method.The results showed that:the cooking flavor and bitterness of pasteurized juice changed obviously,and the flavor was quite different from that of unsterilized juice；the flavor of UHP juice had no significant changes,which was similar to that of unsterilized juice.Fortythree,twentyfour and thirtyone volatile components were found in the compound juice by nonsterilization,pasteurization and UHP sterilization,respectively; the total contents of volatile components were 18.67,7.73 and 14.33 μg/mL,respectively;the contents of ferulic acid,eriodictyol and naringin in pasteurized juice were decreased by 31.58%,24.15% and 67.40%,respectively;the contents of naringin of bitter compounds increased,while the content of VC and total phenol decreased significantly; by UHP sterilization,the contents of phenolic substances had no significant change,the retention rate of VC,total phenol,citric acid and etc were all above 90%.Thus pasteurization had worse effect on the volatile components in compound juice of grapefruit and Passiflora edulis Sims,while the original quality could be well preserved by UHP sterilization.