Aprea Eugenio, Biasioli Franco, Gasperi Flavia
Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all'Adige (TN), Italy.
Molecules. 2015 Jan 30;20(2):2445-74. doi: 10.3390/molecules20022445.
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 containing a comprehensive list of the volatile compounds identified so far in raspberry along with main references and quantitative data where available. Two additional tables report the glycosidic bond and enantiomeric distributions of the volatile compounds investigated up to now in raspberry fruit. Studies on the development and evolution of volatile compounds during fruit formation, ripening and senescence, and genetic and environmental influences are also reviewed. Recent investigations showing the potential role of raspberry volatile compounds in cultivar differentiation and fruit resistance to mold disease are reported as well. Finally a summary of research done so far and our vision for future research lines are reported.
挥发性化合物在形成广为人知且备受赞赏的树莓香气中起着关键作用。本文综述了树莓果实（悬钩子属植物）中挥发性化合物的分离与鉴定研究，重点关注与香气相关的化合物。列出了一个表格，其中包含迄今为止在树莓中鉴定出的挥发性化合物的综合列表，以及主要参考文献和可用的定量数据。另外两个表格报告了迄今为止在树莓果实中研究的挥发性化合物的糖苷键和对映体分布情况。还综述了关于果实形成、成熟和衰老过程中挥发性化合物的发育和演变以及遗传和环境影响的研究。此外，还报道了近期有关树莓挥发性化合物在品种分化和果实抗霉菌病害方面潜在作用的研究。最后，报告了迄今为止所做研究的总结以及我们对未来研究方向的展望。
