ABSTRACT
This chapter stresses selected information about qualitative, quantitative, compositional, and sensorial data, and also includes biogenetic aspects, when available, concerning the aromas of some 20 species of wild and/or cultivated berries. The crowberry flavor weakly resembles that of bilberry or bog blueberry. The flavor of wild raspberries is generally stronger than that of most cultivars. Bog blueberries, the only tetraploid European Vaccinium species, grow wild over the subpolar regions of northern Europe. Fruit wines are generally prepared by yeast fermentation of sugared juices or diluted concentrates. Juniper oils are composed mainly of terpenoids. The antibacterial activity of the myrtle extracts is thought to be related to the presence of phenolics and to its essential oil. Phenylacetaldehyde is widely distributed in the essential oils. Its sensory properties depend on its concentration. High levels are responsible for rather harsh and green odors, becoming reminiscent of hyacinth with dilution.
