Relations between the Content of Aroma Compounds and the Sensory Evaluation of 10 Raspberry Varieties (<i>Rubus idaeus</i>L)

Abstract

Abstract The content of aroma compounds in 10 different raspberry varieties was examined and compared with sensory evaluation of jam made of these varieties. Raspberry ketone (4-(4-hydroxyphenyl)-butane-2-one) and αaL- and βbT-ionone were found to be the most important aroma compounds for all the varieties while linalool and geraniol were found in considerable levels in some varieties. The pure raspberry aroma was found to depend on a relatively high content of the raspberry ketone. If other compounds were present in relatively high amounts the sensory impression was flowery or like synthetic raspberry flavour. In some varieties the level of oxidation products as acetoin and hexanoic acid was high. These compounds have very high odour threshold values but at the sensory evaluation it was shown that they may suppress the raspberry flavour.