Resin adsorption and naringinase treatment represent two major methods for debittering naringin in citrus juices, but their effects on the aroma profiles of citrus juices have not been intensively investigated yet. In this study, the volatiles of the fresh, naringinase‐treated and resin‐absorbed juices of pummelo were investigated by gas chromatography coupled with a mass spectrometer (GC‐MS) and sensory evaluation. The fresh juice was analyzed to have 24 volatiles, among which (E)‐3‐hexen‐1‐ol and 1‐hexanol had the highest concentrations. After the naringinase treatment, the juice showed 32 volatiles, among which (Z)‐ and (E)‐linalool oxides were the most dominant in concentration; while the resin adsorption captured most of the volatiles. Principal component analysis (PCA) showed that naringinase treatment led to an increase in some compounds, particularly aldehydes, whereas resin adsorption decreased the amounts of a lot of volatile compounds. The sensory evaluation demonstrated the fresh and naringinase‐treated juices had similar aroma profiles, whereas the resin‐adsorbed juice had a much weaker aroma intensity than its counterparts. These results indicated that the naringinase treatment is more desirable than the resin adsorption for debittering citrus juice because the naringinase treatment could maintain the aroma profile close to the original, fresh juice. Copyright © 2015 John Wiley & Sons, Ltd.

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