Arctic bramble

Nozaki et al. [23] characterised the production of (+)-mesifuran [2,5-di-methyl-4-methoxy-3(2H)-furanone], an important flavour compound in arctic bramble, but which also occurs in strawberry and pineapple. After lipase-catalysed (Candida antarctica) enantioface-differentiating hydrolysis of the enol acetate, the pure optically active (+)-mesifuran could be obtained. 

Acrolein has been identified in foods and food components such as raw cocoa beans, chocolate liquor, souring salted pork, fried potatoes and onions, raw and cooked turkey, and volatiles from cooked mackerel, white bread, raw chicken breast, ripe arctic bramble berries, heated animal fats and vegetable oils, and roasted coffee (Cantoni et al. 1969 EPA 1980, 1985 IARC 1985 Umano and Shibamoto 1987). Sufficient data are not available to establish the level of acrolein typically encountered in these foods. Trace levels of acrolein have been found in wine, whiskey, and lager beer (IARC 1985). Further information regarding the occurrence of acrolein in food and related products is provided by EPA (1980). 

Blueberry Northblue Blueberry Northcountry Cloudberry Arctic bramble Chokeberry Rowanberry Red raspberry -Cranberry Bilberry Lingonberry Crowberry Sweet rowan Strawberry Sea buckthorn berry Black currant Green currant -ED White currant -i Red currant-B Gooseberry - i... 

Pyysalo, T. Studies on the Volatile Compounds of Some Berries in Genus Rubus, especially Cloudberry Rubus chamaemorus L.) and Hybrids Between Raspberry Rubus idaeus L.) and Arctic Bramble Rubus arcticus L.). Materials and Processing Technology, Technical Research Centre of Finland, Publication 14. Helsinki 1976. 

Of the two tautomeric forms, only the 5-ethyl-4-hydroxy-2-methyl isomer is aroma active. Arctic bramble (Rubus arcticus). 

T Pyysalo,M Suiko, E Honkanen. Odour thresholds of the major volatiles identified in cloudberry (Rubus chamaemorus L.) and arctic bramble (Rubus arcticus L.). Lebensm. Wiss. Technol. 10 36-39, 1977. 

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