Volatile components of fresh wild raspberries were studied by combined gas chromatographymass spectrometry. A total of 75 components were identified, corresponding to about 64 ppm of raspberry oil in the press juice. More than 40 compounds not reported previously as raspberry volatiles were detected. These included 5-methyl-4-hydroxy-3(2H)furanone, 2,5-dimethyl-4-hydroxy-3(2H)furanone, 2,5-dimethyl-4-methoxy-3(2H)furanone, and 11 terpenes. Two of the identified esters, ethyl 5-hydroxyoctanoate and ethyl 5-hydroxydecanoate, have not previously been identified in natural products. These esters are very unstable, forming the corresponding δ-lactones during processing of the berries.