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SUMMARY– Volatiles from the juice of the American cranberry (Vaccinium macrocarpon Ait.) were investigated using gas chromatography, mass spectrometry and infrared spectrophotometry. Forty‐two compounds comprising over 95% of the aroma complex were identified. These consist of 14 aromatic compounds, 7 terpenes, 9 aliphatic alcohols, 6 aliphatic aldehydes and 6 other compounds including the 2 acids, benzoic and 2‐methylbutyric. The aromatic compounds (benzaldehyde, benzyl and benzoate esters) and the terpenes appear to be the major contributors to the aroma of cranberry juice. The remaining 5% of the aroma complex contains over 200 components. Although these compounds occur in very small concentrations, they appear to be important in the overall aroma.