Jujubes underwent freeze-thaw treatment during extraction, where ice crystal growth mechanically disrupted cellular structures, thereby accelerating the release of cell juice sap while preserving nutrients. The non-thermal extraction process of jujube juice was optimized based on single-factor experiments and the linear efficacy coefficient method, combined with response surface methodology. The nutrient composition of jujube juice obtained via non-thermal extraction was compared with that obtained via enzyme extraction, and its volatile flavor compounds then determined. Results showed that the optimal extraction conditions were a material-to-liquid ratio of 1:6, enzyme addition of 0.30%, a 3-h extraction time, and extraction temperature of 25 ℃, under which the comprehensive quality score of jujube juice reached 94.76. Under these conditions, the non-thermal extracted jujube juice contained 72.12 g•L−1 total sugars, 1.82 g•L−1 total acids, 184.51 mg•L−1 total phenol, 26.42 mg•L−1 total flavonoids, 0.04 mg•L−1 ascorbic acid, 4 060.01 mg•L−1 total triterpenes, 9.36 μg•mL−1 cAMP, and 4.03 μg•mL−1 cGMP, demonstrating superior nutrient preservation than that of enzymatically extracted jujube juice. A total of 66 volatile compounds were detected, with acids (56.54%) and esters (26.74%) predominating. Among them, octanoic acid, n-decanoic acid, and methyl benzoate were present at higher levels, imparting cheese, fruity, fatty, citrus, prune, lettuce, and vanilla aromas, which are characteristic of jujubes. The results of this study provide a theoretical basis and reference for future processing of jujube juice using non-thermal extraction methods.