The purpose of this study is to design an experiment ultrasound treatment clear fruit juices and nectars of cranberries and blueberries in order to save time, energy and raw materials to get optimal results. The Planning of experiments were done with the help of the central composite design, a combined 3 most important parameters of ultrasound treatment (range, curing time and temperature). The results are described and analyzed using response surface methods (RSM). Treatment juices conducted ultrasonic high power (10-600 W). Juices are treated the resulting plan and at different amplitudes (60, 90 and 120 microns), temperatures (20, 40 and 60° C) and time of treatment (3.6 and 9 min). The treated samples were compared with the heat-treated or pasteurized milk samples (80° C / 2 min). We determined the aromatic profile of juices and nectars with SPME / HS and GC / MS methods. It was also scheduled on sensory properties, color parameters (L, a and b), total soluble solids (° Bx) and pH value. The results found that after ultrasonic treatment leads to the formation of new compounds (esters), compared to untreated samples, or comes to the disappearance of some compounds that were present prior to the untreated sample. Sensory analysis juices showed that sensory characteristics when treating samples leads to a statistical decrease in all tested parameters (color, smell, taste and overall quality), but this is beyond the rejection of the product. When measuring color parameters was observed that compared to untreated samples of pasteurized samples have a greater change in color saturation (ΔH), brightness, color (ΔL) and total color change (ΔE), while ultrasonically treated samples did not record significant changes.