Abstract: Due to nutritional value,nutrition quality and sensory evaluation of raspberry juice was carried out by correlation analysis,and the quality of raspberry juice was compared and classified by fuzzy comprehensive evaluation.The results showed that reducing sugar,total acids,soluble solids,V_C,amino nitrogen and SOD had a significant correlation with sensory evaluation( p < 0.05). By fuzzy comprehensive evaluation,raspberry juice consisted of only one peak of 0.29 with good quality; commercially available raspberry juice A had two peaks of0.29,0.265 with good quality; commercially available raspberry juice B included only one peak of 0.26 with good quality.By GC- MS,its main aroma components were ketones and alcohols.Homemade raspberry juice had eleven kinds of ketones in which raspberry ketone,3- Buten-2- one,4-( 2,6,6- trimethyl-2- cyclohexen- 1- yl) andα-lonone accounted for 11.84%,10.34%,10.15%,respectively and four kinds of alcohols in which Benzene alcohol accounted for 5.44%. In conclusion,nutrition quality and aroma components have an important effect on sensory quality.