Blackberry essence

Petroselinum sativum Hoffm. (3-Phellandrene (40) and terpinolene (44) are also supposed to contribute to this particular aroma note 166). The formation of (46) in commercial blackberry essence is attributed to the presence of/ -cymen-8-ol 242). 

Volatile components from blackberries have received little attention. However, Scanlan et al. (237) recently identified 16 volatile components from a commercial essence of Evergreen blackberries. The identified compounds included acetals, esters, alcohols, ketones, terpenes, and an aromatic. 

Hguchen, M., R. A. Scalan, L. M. Libbey, and D. D. Bills Possible Precursor for l-Methyl-4-isopropenylbenzene in Commercial Blackberry Flavor Essence. J. Agric. Food Chem. 20, 170 (1972). 

---