Investigation of the volatile constituents of raspberry juice (Rubus idaeus L.)

An investigation has been made of the volatile constituents of raspberry juice, i. e. of the substances contributing to the aroma of the fruit. Several substances have been identified; besides so called fruit ethers viz. ethyl acetate and perhaps caproic esters, other constituents, mainly aromatic, responsible for the heavy part of the raspberry flavour, were found, viz. benzyl alcohol, phenylethyl alcohol, coumarin. Other substances were also identified.