Abstract
Analytical results from enantiomeric and isotopic analyses of four typical raspberry aroma compounds, α- and β-ionones, δ-decalactone and raspberry ketone, are reported. Different raspberry cultivars and commercial raspberry flavoured products were analysed, and a principal component analysis was carried out on the results. Using these methods, a cultivar discrimination was possible and significant information was obtained on the flavour of different cultivars. It was also possible to discriminate between natural and adulterated samples.
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