AbstractâPesca di Leonforteâ is a Protected Geographical Indication (PGI) product cultivated in the Southern Sicily (Italy). The application for PGI status for âPesca di Leonforteâ is justified by its particular firmness and late ripening characteristic. This research aimed to characterize âPesca di Leonforteâ by quantification of its aroma compounds and the sensory profile. Head-space aroma volatiles were extracted and analyzed by SPME-GC-MS. A large number of compounds have been identified; most of these are well-known in peach fruits, but others have been here identified for the first time. Alcohols, esters and lactones were the most representative chemical classes. The sensory profile of âPesca di Leonforteâ was also defined by a trained panel which assigned high values to peach odor and flavor descriptors. The quantitative data were correlated to the odor descriptors allowing the sensorial characterization of the product. In the samples analyzed esters and lactones prevailed with their sensory descriptors of fruity and peach odor.Keywords: âPesca di Leonforteâpeach aroma volatilesHS-SPME-GC-MSsensory analyses