Volatile aroma components of strawberry preserves made from the berries of "Ducat", "Honey" and "Polka" cultivars were investigated using the method of GC-MS analysis. 33 - 40 components were identified in the volatile compounds of strawberry preserves: esters, aldehydes, ketones, furanones, organic acids, aroma compounds, lactones, terpenic compounds. Among all the aroma components, and from the total amount of volatile compounds in the preserves, a significant share belongs to acids 28.7–68.4%, aldehydes – 13.1–45.2%, and ketones – 11.4–18.9%.

The characteristic compounds for the aroma of strawberry preserves made  from different cultivars are Hexanoic acid (2.5–13.0%), Hexadecenoic acid (3.4–5.0%), 2-ethylhexanoic (capronic) acid (0.9–4.8 %), trans-Cinnamic Acid (9.4–30.2%), Linoleic acid (2.2%). For the preserves made from Polka berries, they are cis-Cinnamic acid (6.1–8.7 %); Furilhydroxymethylketone (11.2–18.6 %), 2.5-dimethyl-4- methoxy-3(2H)-furanone (mesifurane) (3.0–3.4%), Furfural (2.1–6.5%), 5-hydroxymethylfurfural (10.0–37.8%) are typical for the preserves made from Honey and Dukat berries.2.5-dimethyl-4-methoxy-3(2H)-furanone (mesifurane), 2.4-dioxy-2.5-dimethyl-3(2H)-furan-3-one, Ethyl butanoate, Ethyl 2-methyl butanoate, Hexanal, Vanillin, Hexanoic (caproic) acid show a high activity of the aroma in the preserves.In the aroma of the strawberry preserves made from Polka and Dukat cultivars, sweet caramel and sweet-sour tones are combined with fresh grassy and vanilla scents, while in the strawberry preserves made from the berries of Honey cultivar they are combined with fruity and sweet floral flavors.