Abstract:Principal component analysis was used to investigate the effect of high pressure on the volatile compounds of mulberry beverage.The aroma components were determined using solid phase micro-extraction and gas chromatography-mass spectrometer technique（SPME-GC-MS）.The results showed that 47 aroma components were detected in mulberry fermented beverages without high pressure treatment and 7 different high pressure treatment conditions，predominantly alcohols，esters，acids and aldehydes.The characteristic aroma components of mulberry beverage were isoamyl alcohol，phenylethyl alcohol，ethyl acetate，ethyl propionate，ethyl butyrate，ethyl 2-methyl butyrate，isoamyl acetate，ethyl hexanoate，benzaldehyde，2-butanone and acetic acid，which gave fruity，sweet fruit，plant flowers note to the beverage.Principal component analysis revealed that the third first components could explain 85.30%of the total variance，which could represent the original data.The mulberry beverages were clustered into four groups，thus revealed the difference in aroma type and content among the pressurized beverages and that of the non-pressurized beverages.