Aroma raspberry

Few of the phenol derivatives that have a keto substituent in their side-chain are of interest as fragrance or flavor substances. A number of phenols and phenyl ethers acetylated in the benzene ring have been identified as volatile components of foods. 4-Methoxyacetophenone is of some interest as a fragrance material. 4-Hydroxybenzylacetone, a higher mass phenol ketone, has a characteristic raspberry aroma. 

C10H12O2, 164.20, is a highly characteristic component of raspberry aroma. It... 

Roberts, D.D. and Acree, T.E. 1996a. Effects of heating and cream addition on fresh raspberry aroma using a retronasal aroma simulator and gas chromatography olfactometry. 7. Agric. Food Chem. 44 3919-3925. 

CM reduces the foxy and raspberry aromas of hybrid direct producers (Gallay and Vuichoud, 1938), Concord grapes (Fuleki, 1974), and Musca-dirtia rotundifolia cultivars (Carroll, 1986). 

Several Ci 3-norisoprenoids, including p-damascenone, p-ionone, and 1,1,6-trimethyl-1,2-dihydronaphtalene (TON), are powerful odorant in wine. P-Damascenone, which can be present in young wine at up to 180 times its odour threshold of 0.05 (Jig/L, has a stewed apple, rose, honey aroma (Francis and Newton 2005). P-Ionone, which has violet, flower, and raspberry aroma, is typically present at higher concentration in red wines. TDN develops a kerosene-like odour in aged whites, particularly Riesling (Francis and Newton 2005). 

C10H12O2, Mr 164.20, is a highly characteristic component of raspberry aroma. It forms colorless crystals (mp 82-83 °C) with a sweet-fruity odor strongly reminiscent of raspberries. 

Polyketides with one or two phenylpropa-noid moieties and only one carbon derived from malonyl-Co A are the raspberry aroma/>-hydroxy-phenylbutan-2-one, the curcuminoids of turmeric Curcuma), and phenylphenalenones from Musa dmd Anigozanthos species (Fig. 23). Curcuminoids and phenylphenalenones contain two phenylpropanoid moieties on both sides of the acetate-derived carbon and are therefore classified as diaryIheptanoids. These two groups of natural products are pigments due to their conjugated system of 7i-electrons. Curcuminoids are widely used as spices and also have antiinflammatory, antioxidative, and anti-cancer properties (Joe et al., 2004). 

The basic substance is acetophenone, also known as phenyl methyl ketone (8-53), which occurs in a small amount in some essential oils. A component of fennel (see Table 8.32) and star anise essential oils is anise ketone, also known as 4-methoxyphenylacetone (8-53). l-(4-Hydroxyphenyl)butan-3-one, called raspberry ketone (8-53), is a natural component of raspberry aroma. 

In addition to the character impact compound of raspberry, 4-(4-hydroxy-phenyl)-butan-2-one (raspberry ketone), alpha- and beta-ionone, geraniol, and linalool were concluded to be of importance in raspberry aroma (30). Its odor threshold was measured at 1-10 ig/kg. The ionones have chemical stracture similarities and potencies comparable to P-damascenone (11). 

Sweet. California (etc) red table and sweet red table, proprietary types generally without specific fmit or varietal aroma unless Concord-type or fmit wines (blackberry, raspberry, strawberry, etc)... 

Besides the medicinally used herbal mixtures, there arc also the so-called household teas which are preferred by people who are sensitive to coffee or who do not wish to drink a caffeine-containing beverage on a regular basis. Household teas are made up from drugs which, apart from small amounts of tannins, have only aroma substances and possibly also plant acids bramble leaves, raspberry leaves, hibiscus flowers, hips and haws, and apple skins arc frequent components of such teas [4]. 

Other important North American crosses include the Young- and Boysenberries (7n) 9) and in Scotland crossings between the Oregon blackberry "Aurora" (8n) and tetraploid raspberries (4n) have generated the important Tay- and Tummelberries (hexaploid 6n) (6). In Finland, the arctic raspberry R. arcticus) has been crossed into R. idaeus and the diploid "Heija" has enabled commercial exploitation of the special aroma character of this fruit (70). 

The "impact compound that provides the primary stimulus for fruit character in the raspberry is the ketone, l-(p-hydroxphenyl)-3-butanone 11). Other important flavour contributors are cw-3-hexen-l-ol, a - and p - ionones, and a - irone (72, 13). In R. arcticus the characteristic aroma is considered to be from mesifiirane (70). It has, however, been reported that steam distillates of raspberries can be assessed for aroma content using a colorimetric procedure and 80% of aroma is accounted for by geraniol, nerol, linalool, a - terpineol and die ionones (13). 

Redundancy analysis was able to explain 47% of total variance in flavour in relation to the 62 aroma compounds in the flrst two components PLS explained only 36%. Neither method, however, correlated either raspberry ketone or linalool with important aroma notes, suggesting concentrations of flie im ct compounds are not important in determining varietal character. 

The berry or the small fruits consist of strawberry, raspberry, blackberry, black currant, blueberry, cranberry and elderberry. The volatiles responsible for the flavour of small fruits are esters, alcohols, ketones, aldehydes, terpenoids, furanones and sulfur compounds (Table 7.3, Figs. 7.1-7.7). As fruit ripen, the concentration of aroma volatiles rapidly increases, closely following pigment formation [43]. 

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. 

Werkhoff P, Bretschneider W, Giintert M, Hopp R, Surburg H (1991) Chirospecific analysis in flavor and essential oil chemistry. Part B. Direct enantiomer resolution of trans-a-ionone and trans-a-damascone by inclusion gas chromatography. Z Lebensm Unters Forsch 192 111 Larsen M, Poll L (1990) Odour thresholds of some important aroma compounds in raspberries. Z Lebensm Unters Forsch 191 129... 

Raspberry (Rubus idaeus L.) honey is white, with a very pleasant aroma and delicious flavor. Raspberry comb honey is so tasty that it seems to melt in the mouth. This honey comes from the blossoms of the raspberry, which grows in woods and orchards throughout the territories of the former U.S.S.R. It is particularly plentiful in forests of Siberia, the Urals, and Kirov, Gorky, and other regions, and holds a place of importance among fruit and berry plants. 

The wines produced from Touriga Franca are characterized by an intense color (ruby tending to violaceous), associated with a complex, fine, and fruity aromas. Red fruits (such as raspberry and cherry), berries (blackberry), and floral notes are dominant attributes of its aroma. Previous work has shown that wines from Touriga Franca possess a high concentration of free terpenols, but lower than those that characterize Touriga Nacional wine (Oliveira et al., 2006). The wines also possess a light herbaceous taste combined with a full-bodied structure. These wines have fine sensory qualities (Bohm, 2007). 

Hexenal (leaf aldehyde) is a constituent responsible for the smell of green leafs, ( )-2-octenal a main component of the aroma of raw potatoes ( )-2-nonenal is the organoleptic main constituent of the smell of cucumbers and is found in carot root oil, tomatoes, beef and raspberries 158). ( )-2-Decenal and ( )-2-dodecenal are components of some essential oils, ( )-2-tridecenal is responsible for the bug-like smell of coriander seed oil1S8). 

While essential oils and natural extracts, which are obtained from natural resources by various processes, mainly constitute complex mixtures, aroma chemicals are uniform compounds, which can be both of natural or synthetic origin. A number of representatives of frequently used aroma chemicals show an enormous discrepancy between synthetic and natural material. Raspberry ketone shall be used as an example here for the year 1992, an estimated yearly worldwide consumption of 400 kg of natural material is countered by the 300-fold amount of synthetic material which found industrial usage [8]. 

Whereas aroma-relevant amounts of y-lactones from raspberries are not detectable, their 5-Cg, 5-CjQ-lactones are enantiopure S-enantiomers [42]. In cheddar cheese-aroma the enantiomeric purity of (5R)-5-lactones (Cjq-C 4) increases with increasing side chain length [68]. 

Raspberries accumulate a variety of flavonoid and aroma compounds that derive from PKS type III reactions (Borejsza-Wysocki and Hrazdina, 1996, Zheng et al., 2001). CHS produces precursors for flavonol, flavandiol and anthocyanin synthesis. Benzalacetone synthase (BAS) carries out a single condensation step in the synthesis of p-hydroxybenzalacetone, the precursor of raspberry ketone, that is responsible for the characteristic aroma of raspberries. To understand the role of the type III PKS during the ripening of fruits, we cloned and characterized five type III PKS genes/gene products and discuss then-properties below. 

This beer routinely is a winner for me . It has a smooth aroma and flavor of roast grains and raspberry. 

This beer took third Place in the Fruit Beer category at the St. Louis Brews Happy Holiday Homebrew Competition. The Judges comments were Nice aroma of raspberries. Nice flavor. Body appropriate and head retention great. ... 

Esters are mildly polar and have pleasant aromas. Many esters are found in natural foodstuffs banana oil (3-methylbutyl ethanoate common name, isoamyl acetate), pineapples (ethyl butanoate common name, ethyl butyrate), and raspberries (isobutyl methanoate common name, isobutyl formate) are but a few... 

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