Changes in the chemical composition of volatiles released by the flowers and fruits of the red raspberry ( Rubus idaeus) cultivar glen prosen

Abstract

Volatiles at various stages of inflorescence development, bud formation, flowering, fruit formation and ripening of a red raspberry, were entrained on the porous polymer Tenax TA and analysed by thermal desorption-gas chromatography-mass spectrometry. Major classes of compound identified included aliphatic and aromatic hydrocarbons, aldehydes, ketones, alcohols and esters, monoterpenes and sesquiterpenes. As the inflorescences matured, levels of green leaf volatiles such as trans- β-ocimene and cis-3-hexenyl acetate declined and the monoterpenes, α-pinene, camphene, β-myrcene and limonene increased. During fruit ripening several additional compounds appeared including α- and β-ionone, α- and β-phellandrene and hexanoic acid ethylester. Ethyl acetate at 12–18% was the major detectable volatile product of the ripe fruit.