Advances in Research of Aroma Compounds of Raspberry Processing Products

doi:10.7506/spkx1002-6630-201311076

Abstract

Abstract:

Aroma components are the key factor for the processing raspberry, which will affect its characteristic flavor and
total quality. Researches on the aroma compounds in raspberry processing products is of great significance for maintaining
the characteristic aroma of the product to prevent fugitive processing and storage, and improve the overall aroma quality.
This article provides an overview of the domestic and foreign studies on the aroma compounds of raspberry during
processing, the extraction and identification of active aromatic compounds. Changes of aroma composition of raspberry
during processing and storage were also reviewed as well as the glycosidically bound aroma compounds. The existing
problems in the study of aroma compounds in raspberry and its processed products were also discussed.

Key words: raspberry, processed products, aroma compounds

CLC Number:

TS255

REN Jing-nan，PAN Si-yi，WANG Ke-xing，FAN Gang. Advances in Research of Aroma Compounds of Raspberry Processing Products[J]. FOOD SCIENCE, 2013, 34(11): 363-368.

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