Roberts, D.D. and Acree, T.E.
Effects of Heating and Cream Addition on Fresh Raspberry Aroma Using a Retronasal Aroma Simulator and Gas Chromatography,
A flavor release method using a "retronasal aroma simulator" (RAS) combined with gas chromatography olfactometry (GCO) was used to study the aroma of raspberries, Rubus idaceus cv. Heritage. Dynamic headspace samples were generated with the RAS including synthetic saliva addition and shearing at 37 degrees Celsius. A headspace dilution series was sampled from the RAS and analyzed by CharmAnalysis GCO to produce measures of odor potency called charm. The most potent flavor compounds in fresh raspberries were B-damascenone, diacetyl, sotolon, 1-hexen-3-one, 1-nonen-3-one, 1-octon-3-one, and (Z)-3-hexenal. Heating raspberries caused an increase in raspberry ketone and rated raspberry aroma. Likewise, B-damascenone, sotolon, vanillin, 1-nonen-3-one, and 1-octen-3-one showed at least 5-fold increases in charm upon heating. Cream addition markedly decreased aroma (GCO and sensory). Comparison of the fresh raspberries odor spectra between RAS-GCO and solvent extraction-GCO showed different profiles, with the former having greater odor potency values for diacetyl, 1-hexen-3-one, 1-octen-3-one, 1-nonen-3-one, and sotolon and the latter with a greater value for ethyl 2-methylbutyrate.