The effect of pectinase processing parameters, including enzyme dosage, hydrolysis temperature and hydrolysis time, for apple juice on its sensory quality and aroma component was conducted using response surface methodology. The results show that enzyme hydrolysis time and dosage had a significant effect on the sensory quality of apple juice (P＜0.01). The influencing sequence from high to low are as follows: enzyme hydrolysis time, enzyme dosage, enzyme hydrolysis temperature. In conclusion, we recommended that the optimum pectinase processing parameter for apple juice is 0.04g/L pectinase at 47.5℃ for 2.77h. Moreover, we constructed a regression model between the main aroma components of apple juice, esters, alcohols, acids, aldehydes and ketones, and processing parameters by headspace solid-phase micro-extraction method and multiple regression analysis.