Relations between the Content of Aroma Compounds and the Sensory Evaluation of 10 Raspberry Varieties (Rubus idaeusL)

Abstract

Ashton Research Station. Bristol BS18 9AF, England). Relations betbveen the content of aroma compounds and the sensory evaluation of 10 raspberry varieties (Rubris idnriis L). Accepted Apr. 2, 1991. Acta Agric. Scand. 41: 447454, 1991 The content of aroma compounds in 10 different raspberry varieties \\as examined and compared with sensory ekaluation ofjam made of these varieties. Raspberry ketone (4-(4-hydroxyphenyl)-butane-2-one) and a-and /%ionone were found to be the most important aroma compounds for all the varieties while linalool and geraniol a.ere found in considerable levels in some varieties. The pure raspberry aroma was found to depend on a relatively high content of the raspberry ketone. If other compounds were present in relatively high amounts the sensory impression w s flo\very or like synthetic raspberry flavour. In some varieties the level of oxidation products as acetoin and hexanoic acid bins high. These compounds have very high odour threshold values but at the sensory evaluation it \$as shown that they may suppress the raspberry flavour.

Environmental and seasonal influences on red raspberry flavour volatiles and identification of quantitative trait loci (QTL) and candidate genes

“…1) in this study. This is consistent with the previous work which found raspberry aroma, quantified by relative aroma values, to be determined to a large extent (60-90 %) by fruit contents of a-and b-ionones (Larsen et al 1991). Greater understanding of the genetics behind the biosynthesis of these volatiles may prove useful for future breeding programmes.…”

“…Raspberry fruit produce an array of volatile compounds (Robertson et al 1995;Aprea et al 2010) with content showing significant variations influenced by genotype, environment and season which impacts on flavour (Moore and Burrows 2002;Du and Qian 2010). Of the 230 volatiles characterised in raspberry, only 12 have been identified as of character impact (Jiang 1991;Larsen et al 1991): a-, b-ionones, a-ionol, b-damascenone, linalool, geraniol, (Z)-3-hexenol, benzyl alcohol, acetoin, raspberry ketone, acetic and hexanoic acids (Table 1). These are produced from primary metabolites via several pathways during fruit ripening (Buttery and Ling 1993;Schaffer et al 2007), notably from fatty acids, terpenes and carotenoid breakdown and phenylpropanoid biosynthesis (Table 1; Fig.…”

Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples

“…The CATA question included 12 terms (Table 2), developed on the basis of extant literature (e.g., Larsen, Poll, Callesen, & Lewis, 1991;Villamor, Daniels, Moore, & Ross, 2013) and pilot testing by sensory professionals and PFR staff who self-identified as raspberry eaters. Terms were presented in different order for each product and each participant according to recommendations (Ares, Tárrega, Izquierdo, & Jaeger, 2014), following a design balanced for presentation order (Williams Latin Square).…”

Volatile Composition in Raspberry Cultivars Grown in the Pacific Northwest Determined by Stir Bar Sorptive Extraction−Gas Chromatography−Mass Spectrometry

“…Cultivar variations are common, although the significance of these variations depends on the cultivars and flavor compounds under discussion (10,12,15). Significant variations in raspberry ketone and -ionone have been observed in 'Chilliwack', 'Meeker', 'Tulameen', and 'Willamette' red raspberries (12).…”