Abstract: To investigate the effect of processing temperature and time on sensory characteristics and volatiles of extracts from Zizyphus jujube cv. Junzao fruit,sensory evaluation,SPME / GC- MS and partial least squares( PLS) were applied and results showed that both temperature and time significantly affected the sensory characteristics of the extracts( p < 0.01).The volatiles from 120 ℃ and 140 ℃ processed samples were more abundant than the 100 ℃ processed. The major volatiles were 3,6,9,12- tetraoxatetradecan-1- ol,methoxy- acetic acid,ethyl ester and 4,8- dimethyl- undecane when processing time was less than3.5 h while tetradecane,nonadecane were the major volatiles if time exceeded 3.5 h. The optimum extraction conditions were120 ℃ and 2.5 ~3.5 h from the perspective of better sensory characteristics and more formation of volatiles. PLS analysis also indicated that the over all preference,aroma strength,aroma persistence,sweetness,roasted fragrant and scorched bitter of jujube extracts were closely associated with 4,14,13,14,4,14 volatiles,respectively. And the regression models,which were based on these volatiles,could also predict the sensory score in each sample well.