Lactic acid bacteria fermentation changed the aroma composition of jujube juice, which may be related to the release of glycosidically bound volatiles (GBVs). The GBVs of fermented jujube juice was obtained by adsorption and elution with Amberlite XAD-2 resin, and the release regularity of GBVs was investigated under three treatment conditions: β-D- glucosidase enzymolysis (38 ℃, 48 h), acid hydrolysis (pH 1.0, 38 ℃, 4 d) and ultrasound treatment (280 W, 30 min), respectively, by electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry (GC-MS). The results showed that the types and contents of GBVs obtained by the three treatments were quite different. The specific manifestations were as follows: in quantity, a total of 16 aroma compounds were identified by ultrasonic treatment, and acids were the most abundant aroma compound. A total of 22 aroma compounds, mainly including acids and other components, were identified after acid hydrolysis of bound components compared to 32 ones with enzymatic hydrolysis, mainly including esters, alcohols and acids. In addition, the valuable aroma components of fermented jujube juice were analyzed by odor activity value (OAV), and it was found that damascenone and nonanal played a major role for the aroma of fermented jujube juice. Aldehydes and ketones were the main aroma components of fermented jujube juice by ultrasonic treatment and acidolysis treatment, while the esters, alcohols, aldehydes and ketones were the main aroma components for enzymatic hydrolysis. Therefore, β-D- glucosidase enzymatic treatment was more conducive to the release of many bonded aroma components in fermented jujube juice.