Volatile Compounds of Raspberry Fruit: From Analytical Methods to Biological Role and Sensory Impact

Abstract

Volatile compounds play a key role in the formation of the well-recognized and widely appreciated raspberry aroma. Studies on the isolation and identification of volatile compounds in raspberry fruit (Rubus idaeus L.) are reviewed with a focus on aroma-related compounds. A table is drawn up containing a comprehensive list of the volatile compounds identified so far in raspberry along with main references and quantitative data where available. Two additional tables report the glycosidic bond and enantiomeric distributions of the volatile compounds investigated up to now in raspberry fruit. Studies on the development and evolution of volatile compounds during fruit formation, ripening and senescence, and genetic and environmental influences are also reviewed. Recent investigations showing the potential role of raspberry volatile compounds in cultivar differentiation and fruit resistance to mold disease are reported as well. Finally a summary of research done so far and our vision for future research lines are reported.

Flavor of roasted peanuts ( Arachis hypogaea ) — Part II: Correlation of volatile compounds to sensory characteristics

“…In other words, different raw materials and processes can develop unique compounds which can be responsible for variety or process specific aromas. With regards to raw materials, Aprea et al noticed a similar effect in raspberries (Aprea, Biasioli, & Gasperi, 2015), where large qualitative and quantitative differences in the odor active compound profile were observed in different varieties, crop years, and post-harvest treatments. In peanuts, large organoleptic and volatile profile differences have also been observed due to processing (microwaving) (Schirack et al, 2006b).…”

Genotype, Environment and Management Practices on Red/ Dark-Colored Fruits Phenolic Composition and Its Impact on Sensory Attributes and Potential Health Benefits

“…In raspberry fruit (Rubus idaeus L.), phenolic compounds only represent 1% of the total lavor compounds (Figure 3), whose concentration varies between "trace amount" and 0.3 mg/kg [73]. Nevertheless, in wild berries, several volatile phenolic compounds were identiied by Honkanen et al [73], such as 2-methoxy-4-vinylphenol, 2-methoxy-5-vinylphenol, 3,4-dimethoxybenzaldehyde, and 4-vinylsyringol, none of which have been reported in cultivated varieties [74]. An important fact stated by Honkanen et al [73] is that with the exception of ionones, the amounts of individual volatile compounds in wild raspberries were generally three to four times higher than in the cultivated varieties.…”

Multivariate relationships between instrumental attributes, microstructure, sensory profiles and consumer preference in roasted peanuts (Arachis spp)

“…Such a study has been run on Runner type peanuts Da Conceicao Neta, 2010), but the results of this thesis here suggest it may be worth repeating with different market types (i.e. species of Arachis): Chapter 3 showed that several compounds which were in fact correlated to sensory attributes were not present in all samples, while Aprea et al noticed a similar effect in raspberries (Aprea, Biasioli, & Flavia Gasperi, 2015), where large qualitative and quantitative differences in the odour active compound profile was observed in different varieties, crop years, and post-harvest treatments. It is therefore possible that the current understanding of odour active compounds in peanuts is incomplete, as it is based on Arachis Hypogaea only, and not Arachis Fastigiata or other commonly cultivated species.…”

“…In other words, different raw materials and processes can develop unique compounds which can be responsible for variety or process specific aromas. With regards to raw materials, Aprea et al noticed a similar effect in raspberries (Aprea, Biasioli, & Flavia Gasperi, 2015), where large qualitative and quantitative differences in the odour active compound profile was observed in different varieties, crop years, and post-harvest treatments. In peanuts, large organoleptic and volatile profile differences have also been observed due to processing (microwaving) ).…”

“…This is likely due to the large differences occurring between cultivars and process settings (a case of a 'moving target' as key aroma compounds may vary across cultivars and processing methods), as well as potential synergistic and antagonist effects between aroma active compounds, which reconstitution studies struggle to identify (Chambers & Koppel, 2013). Examples, such as the case of the raspberry fruit where different subspecies contain different key aroma compounds (Aprea, Biasioli, & Flavia Gasperi, 2015), suggest that a wide range of cultivars should be analysed. However, most peanut flavour studies focus on a handful of cultivars of the Runner type.…”