RASPBERRY

Chemical properties

Rubus idaeus is a shrub approximately 1 to 2 m (3 to 5 ft) high; it grows wild in the underwoods or is cultivated in Europe, Asia and North America. The plant has short, stoloniferous rhizomes, erect stems, alternate branches, alternate leaves, white flowers and pendulous fruits that are red when ripe (August). The cultivated variety ripens a few months earlier. Raspberry has a sweet–sour flavor. Fermentation of the fresh juice yields raspberry wine. Usually synthetic flavors are added to the concentrated juices to improve yields. The berries are the parts most used, although the dried leaves are sometimes used in herbal tea.

Occurrence

Raspberry is found in Europe, North America, and Asia.

The Uses of RASPBERRY

Botanical properties of raspberry concentrate (Rubus idaeus) are described as astringent and tonic. Raspberry concentrate is also added to cosmetics for its fragrance-enhancing ability. Some sources claim that there is no evidence of raspberries having any external value for enhancing the skin, and that they may increase allergenicity.

Composition

Main constituents include ketones with a violet-like odor (irones), alcohols and carbonyl compounds. More than 40 constituents have been identified in raspberry aroma (Burdock, 1997). The principal components isolated from the leaves are hydrolizable tannins. Over 70 compounds were identified in the aroma concentrates of the hybrids between raspberry (R. idaeus L.) and Arctic bramble (R. arciticus L.). The major components included acetic and hexanoic acids, trans 3-penten-1-ol, 2-heptanol, 3-methyl-2-buten-1-ol, benzyl alcohol and linalool. 2,5-Dimethyl-4-methoxy-2,3-dihydro-3-furanone together with α- and β-ionones, characteristic compounds of Arctic bramble and raspberry, respectively, were found in the hybrids in much lower concentrations than in the parent berries.

Taste threshold values

Taste characteristics at 1% with 55% sugar: Sweet, fruity, seedy berry with ripe jamy nuances.