JS-Phellandrene

Approximately 230 volatile compounds have been identified in raspberry fruit [35]. The aroma of raspberries is composed of a mixture of ketones and aldehydes (27%) and terpenoids (30%), alcohols (23%), esters (13%) and furanones (5%). The raspberry ketone (Fig. 7.5) along with a-ionone and jS-ionone have been found to be the primary character-impact compounds in raspberries. Other compounds such as benzyl alcohol, (Z)-3-hexen-l-ol, acetic acid, linalool, geraniol, a-pinene, jS-pinene, a-phellandrene, jS-phellandrene and jS-caryophyllene contribute to the overall aroma of mature red raspberries [101-105]. The most important character-impact compounds of raspberries are summarised in Table 7.3. 

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