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Raspberry

Fruit & berry· berry

Raspberry

What it is

Raspberry is the aggregate fruit of bramble shrubs in the genus Rubus, distinct from blackberry in how the fruit detaches from its core.

What it tastes like

On the nose: sweet-floral, woody, citrus. Among its measured molecules: dihydro-β-ionone, 2-heptanol, cis-3-hexenyl acetate, 2-undecanone, 2-nonanone.

What goes with it

231 more go with it. See them all in the full library →

Salt and acid

Salt

0 mgAsian pear10 mgCinnamon100 mgFennel seed1,000 mgOlive10,000 mgFish sauce

Sodium 1 mg per 100 g — USDA FoodData Central 167755.

Acid

0 %Apple2 %Cranberry4 %Apple cider vinegar6 %Balsamic vinegar8 %Makrut lime

Acid 1.7941 % (g/100 g) — USDA FoodData Central 167755.

Unusual pairings

Pairs the library can cite that almost nobody makes.

15 of 120 compounds on file carry a paper the library can cite.

  • hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite
    OAV 75.04 to 93.92 at ripeness against a 5 µg/kg threshold — Nunnally-Martínez et al. 2026, Plants (Table 2, column 'Hexanal', rows 'Ripe' for R. idaeus lines RF-055, RF-060 and RF-076)
  • 2-heptanonearomaketonereads as pear-like flavor (PubChem)Measured in 22 of 338 ingredients.cite
    VIPpred 1.64, Pass; a negative contributor to flavour score — Ljujić et al. 2025, Foods (Table 1, split #5, row '2-Heptanone (enriched in Cascade Harvest)'; Table 2)
  • 2-undecanonearomaketonereads as strong odor (PubChem)Measured in 9 of 338 ingredients.cite
    0.18 (organic) and 1.15 (integrated) 1-octanol equivalents, significantly different between regimes — Sangiorgio et al. 2021, Microorganisms (Table 3, Ketones, row '2-Undecanone')
  • 2-heptanolaromaalcoholMeasured in 6 of 338 ingredients.cite
    VIPpred 7.73 — the single strongest discriminating metabolite in the study — and the strongest positive contributor to sensory flavour score — Ljujić et al. 2025, Foods (Table 1, splits #1 and #4, rows '2-Heptanol'; Table 2)
  • β-phellandrenearomaterpenoidreads as burning taste (PubChem)Measured in 18 of 338 ingredients.cite
    9.65 1-octanol equivalents under integrated management; not detected under organic management — Sangiorgio et al. 2021, Microorganisms (Table 3, Monoterpenes, row 'β-Phellandrene')
  • 2-nonanonearomaketoneMeasured in 9 of 338 ingredients.cite
    VIPpred 1.95, p(corr) −0.91, Pass — Ljujić et al. 2025, Foods (Table 1, split #5, row '2-Nonanone (enriched in Cascade Harvest)')
  • limonenearomaterpenoidreads as pleasant lemon-like (PubChem)Measured in 91 of 338 ingredients.cite
    0.08 (organic) and 2.54 (integrated) 1-octanol equivalents, significantly different between regimes — Sangiorgio et al. 2021, Microorganisms (Table 3, Monoterpenes, row 'Limonene')
  • myrcenearomaterpenoidreads as pleasant (PubChem)Measured in 68 of 338 ingredients.cite
    4.91 1-octanol equivalents under integrated management; not detected under organic management — Sangiorgio et al. 2021, Microorganisms (Table 3, Monoterpenes, row 'β-Myrcene')
  • ethyl hexanoatearomaesterMeasured in 36 of 338 ingredients.cite
    VIPpred 2.61, p(corr) −0.75, Pass — Ljujić et al. 2025, Foods (Table 1, split #5, row 'Ethyl hexanoate (enriched in Cascade Harvest)')
  • dihydro-β-iononearomaterpenoidMeasured in 4 of 338 ingredients.cite
    VIPpred 5.78, p(corr) −0.84, Pass; the compound separating 'Glen Dee' from every other cultivar — Ljujić et al. 2025, Foods (Table 1, split #2, row 'α,β-Dihydro-β-ionone (enriched in Glen Dee)'; Table 2)
  • trans-β-iononearomaterpenoidreads as warm woody, dry, and fruity odor (PubChem)Measured in 19 of 338 ingredients.cite
    VIPpred 6.31, p(corr) 0.90, jack-knife CI Pass; a strong negative contributor to the sensory flavour score — Ljujić et al. 2025, Foods (Table 1 (OPLS-HDA discriminating metabolites), split #4, row 'trans-β-Ionone (enriched in Himbo Top)'; Table 2)
  • 2-HexenalaromaaldehydeMeasured in 31 of 338 ingredients.cite
    OAV 34.40 to 79.40 at ripeness against a 17 µg/kg threshold, falling steadily from the unripe stage — Nunnally-Martínez et al. 2026, Plants (Table 2, column '(E)-2-Hexenal', rows 'Ripe' for R. idaeus lines RF-055, RF-060 and RF-076)
  • caryophyllenearomaterpenoidMeasured in 50 of 338 ingredients.cite
    5.48 1-octanol equivalents under organic management; not detected under integrated management — Sangiorgio et al. 2021, Microorganisms (Table 3, Sesquiterpenes, row 'β-Caryophyllene')
  • alpha-iononearomaterpenoidreads as sweet-floral odor, reminiscent of violets (PubChem)Measured in 9 of 338 ingredients.cite
    VIPpred 1.84, p(corr) 0.84, Pass — Ljujić et al. 2025, Foods (Table 1, split #4, row 'α-Ionone (enriched in Himbo Top)'; Table 2)
  • cis-3-hexenyl acetatearomaesterMeasured in 7 of 338 ingredients.cite
    OAV 118.25 to 170.81 at ripeness against a 16 µg/kg threshold — the largest OAV of any ester in ripe raspberry, and the only green-leaf volatile whose OAV rises at every ripening step in all three lines — Nunnally-Martínez et al. 2026, Plants (Table 2 (odor activity values for ripening berries), column '(Z)-3-Hexenyl Acetate', rows 'Ripe' for R. idaeus lines RF-055, RF-060 and RF-076)

On file, no cited source yet ✳

These molecules are on record for it from the library's earlier sources. We are buying and requesting the papers; each one that lands moves its molecule up into the cited list.

  • Ellagic acid acetyl-arabinosidecoumarin
  • Lambertianin Cphenol
  • Pelargonidin 3-(6''-succinyl-glucoside)flavonoid
  • Lambertianin Aphenol
  • Ellagic acid arabinosidecoumarin
  • Ellagic acid acetyl-xylosidecoumarin
  • erythrodiolalcohol
  • oleanolic acidacid
  • syringic acidphenol
  • Cyanidin 3-O-sophorosideflavonoid
  • Peonidin-3-galactosideflavonoid
  • tryptophan N-glucosideacid
  • 2-coumaric acidacid
  • miquelianinflavonoid
  • Procyanidin B2flavonoid
  • 2-(3,4-Dihydroxyphenyl)-5,7-Dihydroxy-3-[(2S,3R,4S,5R,6R)-3,4,5-Trihydroxy-6-(Hydroxymethyl)Oxan-2-yl]Oxy-Chromen-4-oneflavonoid
  • cyanidin cationflavonoid
  • Pelargonidin 3-O-glucosyl-rutinosideflavonoid
  • Cyanidin 3-b-L-arabinosideflavonoid
  • Sanguiin H10phenol
  • 4-hydroxybenzoic acidacid
  • D-xylopyranosesugarreads as very sweet (PubChem)
  • 1-(4-hydroxyphenyl)butan-2-one
  • Kaempferol-3-O-glucuronosideflavonoid
  • alpha-tocopherolterpenoidreads as little or no taste (PubChem)
  • cis-ferulic acidacid
  • Quercetin 3-O-xylosyl-glucuronideflavonoid
  • Sanguiin H-6phenol
  • MZUSVKVKDSKMEX-UHFFFAOYSA-Nphenol
  • Sanguiin H6phenol
  • KPIIQBZSYJKNLJ-UHFFFAOYSA-Nphenol
  • (2R,3R,4R,5R)-2-[2-(3,4-dihydroxy-5-methoxyphenyl)-5,7-dihydroxychromenylium-3-yl]oxyoxane-3,4,5-triolflavonoid
  • Chlorogenic acidphenol
  • raspberry ketonephenolreads as sweet fruity, warm odor resembling raspberry preserve (PubChem)
  • Pelargonidin 3-O-sophorosideflavonoid
  • Malvidin 3-O-arabinosideflavonoid
  • Delphinidin 3-O-arabinosideflavonoid
  • butyric acidacidreads as butter-fat taste (PubChem)
  • urs-12-ene-3β,28-diolterpenoid
  • 4-coumaric acidacid
  • 4-Hydroxybenzoic acid glucosidephenol
  • gallic acidacid
  • 4-hydroxybenzoic acidphenol
  • naringeninflavonoid
  • pelargonidinflavonoid
  • cyanidin 3-O-β-D-glucosideflavonoid
  • keracyanin cationflavonoid
  • cyanidin 3-O-beta-D-galactoside(1+)flavonoid
  • Pelargonidin 3-sophorosideflavonoid
  • pedunculaginphenol
  • pelargonidin 3-glucoside ionflavonoid
  • delphinidin 3-O-glucoside cationflavonoid
  • petunidin 3-O-beta-D-glucosideether
  • malvidin 3-O-beta-D-glucosideether
  • Peonidin-3-glucosideflavonoid
  • pelargonidin 3-O-(6-O-malonyl-beta-D-glucoside)flavonoid
  • pelargonidin 3-O-rutinosideflavonoid
  • (E)-cinnamic acidacid
  • lambertianin Dphenol
  • ferulic acidacid
  • 1-O-Galloylpedunculaginphenol
  • quercetinflavonoid
  • apigeninflavonoid
  • luteolinflavonoid
  • β-caroteneterpenoid
  • neochlorogenic acidacid
  • isoquercetinflavonoid
  • rutinflavonoid
  • kaempferolflavonoid
  • cryptoxanthinterpenoid
  • hyperosideflavonoid
  • myricetinflavonoid
  • ellagic acidphenol
  • Astragalinflavonoid
  • Quospflavonoid
  • trans-N-p-coumaroyl tyramineacid
  • vitamin Cacidreads as pleasant, sharp, acidic taste (PubChem)
  • isorhamnetin-3-glucuronideacid
  • tulipaninflavonoid
  • Cyanidin 3-(2G-glucosylrutinoside)flavonoid
  • D-sorbitolsugarreads as sweet taste, approx 60% as sweet as sugar (wt/wt) (PubChem)
  • D-(-)-mannitolsugarreads as sweetish taste (PubChem)
  • 3'-hydroxycinnamic acidacid
  • p-coumaric acidacid
  • alpha carotene (stereochemistry specified)terpenoid
  • aldehydo-D-xylosesugar
  • ursolic acidacid
  • Covi-oxterpenoid
  • beta-Tocopherolterpenoid
  • trans-caffeic acidphenol
  • xylitolsugar
  • (E/Z)-ferulic acidacid
  • protocatechuic acidacid
  • (−)-epicatechinphenol
  • hesperetinflavonoid
  • β-amyrinalcohol
  • α-amyrinalcohol
  • vanillic acidacid
  • Peonidin 3-O-rutinosideflavonoid
  • (+)-catechinflavonoid
  • δ-tocopherolterpenoid
  • γ-tocopherolterpenoid
  • uvaolterpenoid
  • 4-O-beta-D-glucosyl-trans-4-coumaric acidacid
  • (2R,3S,4R,5R,6S)-2-[5,7-dihydroxy-2-(4-hydroxyphenyl)chromenylium-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triolflavonoid

Sources

  • Nunnally-Martínez et al. 2026, Plants
  • Ljujić et al. 2025, Foods
  • Sangiorgio et al. 2021, Microorganisms
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