Fresh parsley roots cultivar Berlinska, Eagle, Omega and Alba blanched in water were analyzed for mono- and sesquiterpenes by gas chromatography/mass spectrometry (GC/MS) method. Dichloromethane extract contained 46–62% terpenoids. Twelve compounds were identified: α-pinene, β-pinene, myrcene, α-phellanderene, β-phellandrene, γ-terpinene, bornyl acetate, cis-β-farnesene, trans-β-farnesene, β-bisabolene, p-mentha-1,3,8-triene, germacrene D. The major compound in each of the cultivars was trans-β-farnesene. In most of cases blanching influenced the decrease of the content of volatile compounds.