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The aromatic compounds in blackberry juice before and after ultrahigh pressure (UHP) treatment were evaluated by sensory evaluation and analyzed by combining SPME with GC-MS method. The results showed that after UHP, the categories of aromatic compounds in blackberry juice were the same as those in original samples, however, the content had a little change after UHP treatment. The alcohols and esters contents were decreased by 4.8% and 11.1% respectively after 300 MPa, 10 min treatment. While the contents of aldehydes and the ketones were respectively increased by 12.06% and 14.59%; and the alcohols, esters and aldehydes contents were increased by 4.9%, 26.86% and 9.9% after 400 MPa,10 min treatment. But the concentrations of them were not changed significantly after 200 MPa, 500 MPa and 600 MPa, 10 min treatment. The sensory evaluation results demonstrate that blackberry juice under 400 MPa, 10 min treatment has its typical flavor, and matches well with the GC-MS analysis results.