# Volatiles in Berries: Biosynthesis, Composition, Bioavailability, and Health Benefits
## 3 The Chemical Composition of Volatile Compounds in Berries
### Blackberry  
Blackberries (_Rubus_ spp.) are produced worldwide and consumed mostly as fresh but also as frozen, preserves, jelly, wine, dietary supplements, and others [106]. There have been studies identifying and analyzing the volatile composition of blackberries, but they are still limited. In [PERSON] et al., thirteen _Rubus ulmifolins_ schott blackberries from different locations in Italy and Spain were used to identify the volatile composition by using SPME and GC-MS [80]. They identified a total of 74 volatiles from blackberry samples. Esters and aliphatic alcohols were the major classes, and methylbutanal, ethanol, 2,3-butanedione, trans-2-hexenal, 3-hydroxy-2-butanone, 1-hexanol, 1-octanol, and methylbutanoic acid were mainly found in all samples, which were 76.4% and 65.1% of volatile blackberry profiles from Italy and Spain, respectively. [PERSON] et al. compared the aroma compositions of Chickasaw blackberries grown in Arkansas and Oregon [71]. A total of 84 compounds, including 19 esters, 18 terpen and terpen, 15 alcohols, 13 aldehydes, 4 ketones, 4 acids, 4 lactones, 2 furans, 2 sulfur-containing compounds, 1 pyrazine, and 2 miscellaneous compounds, were identified. Even though they were the same cultivar, climate difference in the two regions strongly affected their blackberry aroma. The most attributing aromas of Chickasaw from Oregon were ethyl butanoate, linalool, methanol, trans,cis-2,6-nonadienal, cis-1,5-octadien-3-one, and 2,5-dimethyl-4-hydroxy-3(2H)-furanone. However, the most potent aromas in Chickasaw from Arkansas were ethyl butanoate, linalool, methional, ethyl 2-methylbutanoate, \(\beta\)-damascenone, and geraniol. In sensory evaluations, Oregon samples were evaluated to have green, fruity, citrus, and watermelon aromas, while Arkansas samples were to have cinnamon, piney, floral, sweet, and caramel aromas [71]. [PERSON] and [PERSON] also investigated the volatile compositions of Marion and Thornless Evergreen blackberries by using GC-MS [73]. Acids (53.83%) and alcohols (24.25%) were the most abundant compounds in Marion, while alcohols (46.62%) were the most abundant in Thornless Evergreen. Thornless Evergreen blackberries showed much more amounts of volatiles (27.33 ppm) compared to Marion blackberries (8.62 ppm). The most abundant individual volatiles were acetic, hexanoic, decanoic, and 2/3-methylbutanoic acids, ethanol, and linalool for Marion, and 2-heptanol, octanol, \(\alpha\)-pinene, hexanol, p-cymen-8-ol, and nopol for Thornless Evergreen. Based on odor activity values (OAVs), the most potent odorants were ethyl hex anoate, \(\beta\)-ionone, linalool, 2-heptanone, 2-undecanone, \(\alpha\)-ionone, and hexanal for Marion, and ethyl hexanoate, 2-heptanone, ethyl 2-methylbutanoate, 2-heptanol, 3-methylbutanal, \(\alpha\)-pinene, limonene, p-cymene, linalool, t-2-hexenal, myrtenol, hexanal, 2-methylbutanal, and sabinene [73]. Sixty-one volatiles were identified from volatile blackberry extract: 24 monoterenes, 12 alcohols, 6 esters, 4 ketones, 4 C13 norisprenoids, 3 furans, 2 acids, a lactone, and a phenolic [69]. Acids (57%) accounted for the highest concentration, followed by alcohols (18%), esters (10%), monoterenes (10%), and others. Major individual compounds were butanoic acid, hexanoic acid, 4-methyl-1-pentanol, myrtenol, 2-ethylhexanol, isophorone, limonene, and 4-terpineol. [PERSON] et al. identified a total of 80 volatiles in volatile extracts from three blackberry genotypes: Natchez and two University of Arkansas breeding lines, A2528T and A2587T [70]. Monoterpenes, alcohols, and esters were the predominant chemical classes in the three genotypes. As individual volatile compounds, ethyl acetate and \(\alpha\)-terpineol were found to be the major volatiles in all three genotypes.