Objective: To investigate effects of oxygen and heating on aromas and volatile components of pummelo essential oil (PEO). Method: The PEOs were analyzed by sensory evaluation, gas chromatography coupled with mass spectrometry (GC-MS), GC-olfactometry (GC-O) and sensory reconstruction analysis. Results: The PEO co-treated by oxygen and heating exhibited significant differences in both aromas and volatile compositions from those of the fresh, the nitrogen-protected, the heated and the oxygen-exposed PEOs. The strong sweet and floral notes of the oxygen and heating co-treated PEO were attributed to high concentration of limonene oxides; the strong minty note was resulted from the increase of L-carvone. Conclusion: The results indicate that limonene oxides and L-carvone could significantly change the aroma of PEO co-treatment by oxygen and heating, providing valuable information for the production and storage of aromatic products of PEO.