The aroma of fruit is an important sensory attribute that affects preference of consumer.Different pear cultivars have different aromas and are ideal materials to identify the volatile components associated with aroma and sensory qualities.In this article，gas chromatography-mass spectrometry （GC-MS） was used to profile volatiles in three pear cultivars commonly marketed including Korla，Xuehua and Huangguan pears.Results showed that 50，48，and 37 volatile components were detected in the fruits of three pear cultivars respectively.The main volatile components belong to alkanes，terpenes and fatty acids，accounting for about 85% of the total volatile compounds.Korla is dominated by fatty acids and aldehydes.Xuehuais dominated by terpenes.Huangguan has the lowest content of various substances.The results of a 15-person sensory panel conducting a flash profiling analysis on the fruit aroma quality of three pear cultivars showed that ‘fruity’ of three cultivars was the most intense sensory attribute while ‘sour’ was the lowest.Among Korla pears，only the properties of sweetness are significantly higher than that of Xuehua pears.The properties of aroma except for wax apple are significantly higher than that of Huangguan pears.The results of correlation analysis between sensory scores and volatile compounds showed that 8 volatiles including dimethyl glutarate，eugenol，2-undecenal，2-ethyl-3-hydroxyhexyl-2-methylpropanoate and 3-methylene-1-oxa spiro ［4.5］ decan-2-one was significantly correlated with various sensory traits including ‘floral’‘green’ and ‘fruity’.The jointly analyzing sensory evaluation and metabolites helps to identify the key compounds which affect the fruit flavor. It will provide a theoretical basis for breeding pear cultivars with flavor quality in the future.