Seventy-one, nine teen and twenty-eight of volatile components were identified by GC/ MC, respectively in the fruits of Rubus hirsutus Thunb, R. chingii Hu and R .lambertianus Ser. Methoxy sec-ethyl acetate, ethy lacetate, α-pinene, β-pinene, camphene, junipene, limonene, p-cymene, linalool and terpineol are regarded as the important flavorous constituents which result in the characteristic smell and taste in Rubus fruits .