Volatile Compounds of Raspberry Fruit: From Analytical Methods to Biological Role and Sensory Impact

Molecules

Eugenio Aprea¹  Franco Biasioli²  Flavia Gasperi² 

[1] Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all’Adige (TN), Italy;

关键词: raspberry (Rubus idaeus L.);    volatile organic compounds;    flavor;    aroma;    glycosidically-bound volatiles;    enantiomers;    headspace analysis;    odor active compounds;    Botrytis;   

DOI  :  10.3390/molecules20022445

来源: mdpi

【 摘 要 】

Volatile compounds play a key role in the formation of the well-recognized and widely appreciated raspberry aroma. Studies on the isolation and identification of volatile compounds in raspberry fruit (Rubus idaeus L.) are reviewed with a focus on aroma-related compounds. A table is drawn up containing a comprehensive list of the volatile compounds identified so far in raspberry along with main references and quantitative data where available. Two additional tables report the glycosidic bond and enantiomeric distributions of the volatile compounds investigated up to now in raspberry fruit. Studies on the development and evolution of volatile compounds during fruit formation, ripening and senescence, and genetic and environmental influences are also reviewed. Recent investigations showing the potential role of raspberry volatile compounds in cultivar differentiation and fruit resistance to mold disease are reported as well. Finally a summary of research done so far and our vision for future research lines are reported.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.