Colour raspberries

Garcia-Viguera, C., Zafrilla, R, Artes, F., Romero, F., Abelian, P, and Tomas-Barberan, F.A. 1998. Colour and anthocyanin stability of red raspberry jam. J. Sci. Food Agric. 78 565-573. 

Common cultivated raspberries often have nice shape and colour, but their taste is just watery and acidic. Fragrant raspberries develop a delicious fresh, fruity, green, floral, violet like perfume with some seedy, woody background. Ripe raspberries are sweet and very juicy. 

Cloudberries have the same shape as raspberries, but a different, yellow-orange colour. The taste is completely different no fresh, fruity and violet character, but sour, fruity, juicy, aromatic spicy in the direction of cinnamon, clove. 

Colour and anthocyanin stability of red raspberry jam. J Sci Food Agric. 78 565-573. 

Anthocyanins occur widely in the red to blue coloured parts of plants Therefore, they can be found in several berry fruits, such as cherries and strawberries, in plums, eggplants, red cabbages, and radishes. For example, delphidin can be found in eggplant skins and grapes cyanidin in grapes, several species of stone fruits, raspberries, and strawberries ... 

Sour flavours can be improved with acid flavours probably in addition with sweet flavourings. Also substances that suggest a sour taste by smell or colour (for example, lemon + yellow or raspberry -i- red) can be used. 

An isomer of citric acid is (1J ,2S)-1-hydroxypropan-1,2,3-tricarboxylic acid (8-67), also known as D-isocitric acid u-threo isomer), which is another intermediate of the citric acid cycle. This acid is the dominant acid in blackberries (Table 8.17) and occurs in other fruits in small or insignificant amounts (e.g. in apples). The isocitric acid content is one of the most important markers in the estimation of the proportion of fruit in coloured fruit mixtures, for example in mixtures of blackcurrants, strawberries and raspberries with apples. The concentration ratio of citric acid to isocitric acid is also employed for the detection of adulteration, and can reveal the addition of synthetic citric acid to optimise the taste of fruit drinks, especially in the case of added sugar. 

Apple and Raspberry Jam contains colour, flavour and preservative. 

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