To evaluate the taste and aroma of raspberries, a point scale from 1 to 5 is used, where the highest score is assigned to dessert fruits with a pronounced varietal aroma. Organoleptic assessment is supplemented by laboratory measurements of soluble solids content and the calculation of the sugar-acid ratio.
The chemical profile of raspberry aroma is formed by volatile organic compounds, including terpenes, aldehydes, and the specific raspberry ketone. A harmonious combination of sugars and acids is considered the benchmark, with the intensity of their accumulation being influenced by irrigation regimes, light exposure, and the type of fertilizers used.
In breeding work, there is a direct correlation between taste qualities and physical properties of the fruit: varieties with a pronounced taste often have less firm flesh, which complicates their mechanized harvesting and transportation. The selection of varieties is based on the balance between dessert qualities and storage requirements.
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Taste and aroma.