The qualitative and quantitative differences between the volatiles of fresh and heated cloudberries have been evaluated and the significance of the differences calculated. 14 new cloudberry volatiles have been identified, including vanillin, methyl vanillate, acetovanillone and 3,5-dihydroxy-2-methyl-4H-pyran-4-one. During the heating procedure two additional compounds, 3-hydroxypyran-2-one and 2-pyrrolaldehyde, were formed. Comparison of the quantitative data for the heated and unheated samples revealed 21 compounds having significant differences in concentration at or below the 10% level. The concentration of 4-vinylphenol, 2-methoxy-5-vinylphenol, furfural, 5-hydroxymethylfurfural and 3,5-dihydroxy-2-methyl-4H-pyran-4-one increased very markedly on heating. The concentrations of 81 compounds in the unheated press juice of cloudberries are given.
