The stabilization of Rosa roxburghii Tratt juice in processing was explored in this experiment. The Rosa roxburghii Tratt juice was used as the research object,and the flavor compounds and quality changes of the Rosa roxburghii Tratt juice were analysed under different heating conditions,such as 62 ℃ in 30 min,71 ℃ in 10 min,71 ℃ in 30 min,85 ℃ in 10 min and 95 ℃ in 10 min.The results showed that the content of nonanal,cis-3- hexen-1- ol and ethyl oleatethe were higher than the other flavor compounds in Ros...