Abstract: Piteguo is a kind of high quality green fruit. The present investigation was directed towards the optimization of a solvent free methodology based on headspace-solid-phase microextraction ( HS-SPME) combined with gas chromatographymass spectrometry ( GC-MS) in order to establish the volatile composition in pulp of Piteguo. A carboxen/polydimethylsiloxane fibre was selected for extraction at 40 ℃ for 40 min. More than 44 volatile compounds including 30 esters, 6 aldehydes, 4alcohols, 2 ketones and 2 hydrocarbons were identified.The levels and number of esters ( 89.176%) in Piteguo were considerably higher than others. The contents of alcohols, hydrocarbons, aldehydes and ketones were 7.844%, 1.172%, 0.912%, 0.896%, respectively.Ethyl 2-hexenoate ( 30.337%) , acetic acid butyl ester ( 16.661%) , ethyl acetate ( 14.002%) , hexanoic acid ethyl ester ( 13.315%) and butanoic acid ethyl ester ( 7.349%) were the main volatile compounds in Piteguo.The establishment of the volatile compounds in the pulp of Piteguo may be a useful tool to help us understand the variety characteristics preliminary. It will provide the basic scientific theory for the further developing and utilizing the resources.