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.

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These data show that mRNA silencing of Mal d 1 results in a marked reduction of Mal d 1 gene expression in the fruit and reduction of symptoms when these apples are ingested by allergic subjects. Approximately half of the subjects developed no symptoms whatsoever, and virtually all subjects wished to consume the apple again in the future.