Marion and Evergreen blackberry aromas were analyzed with a purge‐and‐trap gas chromatography‐olfactometry/mass‐spectrometry (GC‐O/MS) technique. Fifty‐eight aromas were identified. Thirty were common to both cultivars, and 22 have not been previously reported in blackberry fruit. Comparison of cultivars shows the Marion blackberry contains more esters, while the Evergreen contains more alcohols. The aroma profile of blackberry is complex, as no single volatile was unanimously described as characteristically blackberry.
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Klesk et al. (2003) studied this question.
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