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juice, which is typically extracted during the fruit's harvest season and subsequently frozen to preserve its quality for the production of nutritious ready-to-drink beverages. Freezing is a widely used method for extending the shelf life of juices. However, [PERSON] et al. (2015) reported that freezing led to a decrease in the terpene content of pomeranate juice and reduced its sensory quality. Similarly, freezing temperatures have been shown to influence the aroma quality of frozen foods. For instance, [PERSON] et al. (2016) discovered that not-from-concentrate apple juice stored at \(-18\)\({}^{\circ}\)C experienced more aroma loss than juice stored at \(-1.5\)\({}^{\circ}\)C. [PERSON] et al. (2017) found that liquid nitrogen freezing at \(-80\)\({}^{\circ}\)C preserved the flavor profile of Pacific oyster compared to other freezing groups (\(-20\)\({}^{\circ}\)C, \(-40\)\({}^{\circ}\)C, \(-60\)\({}^{\circ}\)C, \(-100\)\({}^{\circ}\)C, and \(-40\)\({}^{\circ}\)C). The retention of volatile compounds in hand-grabbed mutation was demonstrated by -[PERSON] et al. (2016) to be more effective at \(-40\)\({}^{\circ}\)C and \(-80\)\({}^{\circ}\)C than at \(-18\)\({}^{\circ}\)C, owing to faster freezing rates. To the best of our knowledge, the effect of freezing temperature on the aroma compounds of pomeranate juice has not been investigated. Gas chromatography-mass spectrometry (GC-MS) is considered to be an effective technique for detecting volatiles in juice ([PERSON] et al., 2017). Gas chromatography-olfactometry (GC-O) integrates instrumental analysis with human olfaction to identify both the aroma characteristics and the intensity of aroma active compounds ([PERSON] et al., 2017). Recently, GC-MS combined with GC-O has been used to clarify the aroma of volatiles while detecting them. For example, [PERSON] et al. (2017) utilized GC-MS and GC-O to analyze the volatiles of mandarin juice, showing that most ester compounds possess fruity and sweet aromas. Meanwhile, GC-MS and GC-O analyses determined that unsaturated aldehydes contribute to the grassy aroma in tomato juice ([PERSON] et al., 2017). Furthermore, mathematical analysis methods, such as odor activity values (OAVs), orthogonal partial least squares-discriminant analysis (OPLS-DA), and principal component analysis (PCA), can eliminate the subjectivity of sensory evaluation. The combination of GC-MS and OAV is particularly effective for screening the major aroma compounds in juices. Typically, volatiles with OAV \(>1\) are regarded as major contributors to the overall flavor. By applying GC-MS in conjunction with OAVs, [PERSON] et al. (2017) identified 14 major aroma compounds in watermelon juice. [PERSON] et al. (2017) employed GC-MS with PCA to differentiate not-from-concentrate and from-concentrate orange juices. [PERSON] et al. (2017) assessed the flavor compounds of fresh and heat-sterilized bayberry juice by GC-MS, identifying 18 differential volatiles through OPLS-DA. The above-mentioned studies demonstrate that GC-MS/O combined with OAV, PCA, and OPLS-DA can detect and discriminate volatile flavor profiles in pomeranate juices (either fresh or frozen). The objectives of this study are as follows: (i) using GC-MS to investigate the variation in volatiles in fresh pomeranate juice under different freezing temperatures (\(-20\), \(-40\), and \(-80\)\({}^{\circ}\)C); (ii) applying GC-O and OAVs to characterize the major aroma active compounds; and (iii) conducting OPLS-DA and odorant addition experiments to identify and validate the key differential aroma compounds. This study reveals the impacts of freezing on the flavor profile of pomeranate juice, and provides a theoretical basis for optimizing the freezing step in its processing. This study would offer valuable insights for the development of freezing technologies and the industrial production of pomeranate juice.