The work aims to investigate the effect of different heat treatment methods on the quality of juice from Morinda citrifolia and provide reference basis for the development of high-quality Morinda citrifolia juice. Morinda citrifolia juice was used as raw material and colorimeter, refractometer, solid-phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS) and other detection technologies were used to study the effects of low-temperature heat treatment (85 ℃ for 5 min), medium-temperature heat treatment (100 ℃ for 5 min) and high-temperature heat treatment (115 ℃ for 5 min) on color and luster, soluble solids, pH value, nutrient content and aroma components of Morinda citrifolia juice. The quality of the fresh juice from Morinda citrifolia changed after different heat treatment. After treatment at 115 ℃ for 5 min, the color of Morinda citrifolia juice was the deepest. Three heat treatment methods had no significant effect on the content of soluble solids and pH value of the juice. As the heat treatment temperature increased, the total acid, volatile acid, Vc content and total phenol content in the juice constantly decreased, but the flavonoids content kept increasing and the saponin content didnot change much. After heat treatment, the variety of volatile components in the juice increased. The juice after low-temperature heat treatment (85 ℃ for 5 min) had the largest variety of volatile components, with 28 detected, among which the bitter acid as the main aroma component making rotten cheese odors was the highest in the content. Low-temperature thermal treatment (85 ℃ for 5 min) can make Morinda citrifolia juice have better quality, which also saves energy, reduces cost, effectively removes rotten odor and improves the acceptance of Morinda citrifolia juice.