Abstract: Taking the Yali and Xuehua pears as the objects, this study aims to clarify the physicochemical indexes and volatile components under impact damage stress. A simple sliding with the inclined plane was self-constructed to induce the impact on the pears. The samples were prepared with the invisible and visible damages after the different durations. Gas chromatography-ion mobility spectrometry was used to identify the volatile components of the pears at different damage times for various varieties. The characteristic volatiles were identified after the impact damage. The results showed that the enzymatic browning gradually occurred in the damaged area, thus causing the dark color to eventually turn into a yellowish-brown hue. Furthermore, the L* value of the peel decreased, as the damage time extended, while the b* value increased; The hardness also exhibited a downward trend. The cell wall was formed after the gradual dissolution of the pectin within cells and cellulose, as well as the destruction of cell structure integrity. The cell collapse was then caused by the outflow of cell sap. The content of the soluble solids shared a decreasing trend. While there was an increase in the content of the titratable acidity; The hydrolysis of the sugar substances within fruit cells converted them into alcohols, acids, and non-sugar substances. The alcohol substances were also gradually turned into acids under the microorganisms and enzymes. The fingerprint maps of the pears with the different damage degrees were established to visualize the volatile components among various categories of samples. Principal component analysis further demonstrated that the healthy samples were effectively distinguished from those with varying degrees of damage, according to the volatile components after detection. The volatile components were identified between the varieties of pears. There were 45 volatile components in the Yali pear samples, including 10 alcohols, 10 esters, 4 aldehydes, 4 acids, 4 ketones, 3 amines, 3 alkanes, 2 pyrazines, 2 furans, 1 pyrrole, 1 thiazole, and 1 nitrile. Healthy Yali pears primarily contained the esters and alcohols, with the higher contents of (E)-2-hexen-1-ol and acetic acid ethyl ester; The healthy Xuehua pears were composed mainly of alcohols, with the higher contents of oct-1-en-3-ol, 3-octanol, and (E)-2-hexen-1-ol. Furthermore, the contents of the alcohols and aldehydes increased after impact damage. Among them, 23 aroma compounds shared the VIP>1, including 1 aldehyde, 1 amine, 3 ketones, 7 alcohols, 3 acids, 4 esters, and 4 heterocyclic compounds. A Venn diagram was combined to identify the characteristic volatiles for the Yali and Xuehua pears in different states: The healthy state was featured by methyl 3-methylbutanoate and N, N-diethylethylamine; While the invisible damage state was characterized by the heptanal and dihydro-2(3H)-furanone; And the visible damage was featured by propionic acid and 2-pentylfuran. In Xuehua pears, 86 volatile components were identified, including 20 alcohols, 17 esters, 7 aldehydes, 7 ketones, 6 amines, 6 alkanes, 6 pyrazines, 5 acids, 5 ethers, 3 nitriles, 1 pyridine, 1 furan, 1 thiazole, and 1 thiophene. Fifty-one aroma compounds shared the VIP>1, including 6 aldehydes, 5 ketones, 14 alcohols, 4 acids, 13 esters, 2 amines, and 7 heterocyclic compounds. In Xuehua pears, the healthy state was featured by (Z)-3-nonen-1-ol and 2-ethyl-5-methylpyrazine; while the invisible damage state was characterized by the pentanoic acid N-amyl butyrate and (E)-2-pentenal; and the visible damage was featured by acetic acid ethyl ester and 3-methyl-2-isobutyl pyrazine. There were the great effects of the mechanical damage stress on two types of pears' main physicochemical indicators. The characteristic volatiles of impact damage were clarified after evaluation. The finding can provide a theoretical basis for diagnosing and recognizing mechanical damage in pears using olfactory sensors.