Abstract: Qualitative and quantitative analyses on the volatiles in the juice from the passion fruits of different developmental stages were conducted by using solid-phase microextraction and GC-MS. A total of 38 volatile compounds were detected.The majority of them were esters, alcohols, ketones, and terpenes. In particular, esters predominated in the green, intermediate and ripe fruits (i.e., 61.86%-91.92%) and increased in contentas the fruits matured. Ketoneswere high at the green stage, while alcohols at the mid of fruit development stage. There were only 9 compounds uniquely present in the juices from fruits of 3 developmental stages, indicating a general similarity in the volatile contents among all samples. Nonetheless, it was these compounds, especially 7 existing in the green fruits, which made the differentiation of juices from the fruits of different development stages possible.