Abstract: 【Objective】 To clarify the key links of sensory quality change of non-concentrated reduction (NFC) apple juice during processing, It provides theoretical basis for regulating the internal quality of fruit juice and extending the shelf life of fruit juice. 【Methods】 Identify the key link that causes the change of material sensory quality, the color, turbidity, soluble solids, titratable acids and flavor changes of juice samples in each processing link of not-from-concentrate apple juice were determined. 【Results】 The results showed that the luminance L and color h significantly decreased by 30.99% (P< 0.01) and 13.45% (P< 0.01), but the chroma C was significantly increased by 27.62% (P< 0.01). The brightness value L and color h increased by 6.75% (P< 0.01) and 10.79% (P< 0.01), while the color C decreased by 18.26% (P< 0.01). Homogenization reduced the brightness value L of juice material by 6.76% (P< 0.01) and the chroma C by 14.33% (P< 0.01). The turbidity of fruit juice was significantly increased by 8.20% (P< 0.01), 4.62% (P< 0.01) and 3.80% (P< 0.05) by enzyme inactivating, sterilization, ultrasound and homogenization. Homogenization and bactericidal processes reduced the soluble solids content by 1.54% (P< 0.05) and 2.04% (P< 0.01), and there was no significant change in the content of titratable acids during the whole process. Color protection reduced the NEBI value of juice materials by 46.73% (P< 0.01), inactivating enzyme increased the NEBI value by 15.5% (P< 0.05), and homogenization increased the NEBI value because part of oxygen was mixed into juice again. Color protection, sterilization and filling make the dissolved oxygen of juice material decrease significantly. The GC-IMS results showed that the enzyme deactivating and sterilization process had a great loss of juice flavor. 【Conclusion】 Therefore, each processing link in NFC apple juice processing has an effect on the physicochemical properties of juice.