Analysis of the aroma components in blackberry by HS-SPME-GC-MS.

Aroma components of two mature blackberry cultivars(Boysen and Hull) were analyzed by HS-SPME-GC-MS method to compare the differences in aroma components.The results showed that there were 37 and 39 aroma components in two varieties respectively.They were alcohols,esters,acids,aldehydes,ketones and other compounds,such as 2-heptanol,hexyl formate,hexanal,and 2-heptanone.