Abstract
Leaves from named cultivars of red raspberry (Rubus idaeus), black raspberry (R. occidentalis) and blackberry (R. laciniatus) from plants grown in a greenhouse environment were harvested, air dried and extracted in a Likens-Nickerson apparatus. The resulting volatiles were analyzed by GC/MS. A total of 20 peaks was observed with blackberry, whereas red and black raspberry had 10 and 12 peaks, respectively. The major volatiles in all three cultivars were 1-octene-3-ol, linalool and (Z)-3-hexen-1-ol. Other compounds identified included hexanal, n-butanol, myrcene, α-terpinene, (E)-2-hexenal, (E)-8-ocimene, octanal, terpinolene, decanal, benzaldehyde, dihydrolinalool, 6-methylheptanol, octanol and (E)-2-nonenal.
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