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

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 containi...

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Detalhes bibliográficos

Principais autores:	Eugenio Aprea, Franco Biasioli, Flavia Gasperi
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2015-01-01
coleção:	Molecules
Assuntos:	raspberry (Rubus idaeus L.) volatile organic compounds flavor aroma glycosidically-bound volatiles enantiomers headspace analysis odor active compounds Botrytis
Acesso em linha:	http://www.mdpi.com/1420-3049/20/2/2445
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