The elderberry, derived from the Sambucus genus, is valued for both its blossoms and its fruit, each possessing a distinctly different aromatic signature. While many people are familiar with the bright, heady scent of the flowers, the aroma of the ripe fruit is often more subtle and complex. Understanding the specific volatile compounds in each part of the plant allows for a precise description of the characteristic smells associated with elderberry products.
The Distinct Aroma of Elderberry Fruit
The raw, ripe elderberry fruit offers an aroma profoundly different from common cultivated berries, characterized by a mix of dark fruit, earthy, and subtle floral notes. Volatile compounds, including the norisoprenoid beta-damascenone, lend a delicate rose-like quality to the overall profile. Other key aromatic molecules, such as dihydroedulan and phenylacetaldehyde, contribute a characteristic, faintly wine-like depth that is not initially perceived as sweet.
The presence of nonanal, an aldehyde, often adds a faint, slightly green or woody undertone, rounding out the dark fruit sensation. When crushed, the berries release a more intense, musky earthiness balanced by the fruit’s inherent tartness. This raw scent reflects the high concentration of organic acids and tannins, providing a complex, almost wild character sometimes compared to black plums or black currants.
The Subtle Difference: Elderflower Scent Profile
The scent of elderflower, which precedes the berries, is immediately recognizable and far more potent than the raw fruit, filling the air with an airy, sweet fragrance. Its profile is intensely floral and delicate, often described with comparisons to honeysuckle, linden, or a light perfume. This signature aroma is largely attributed to specific terpenoids, including cis-rose oxide and nerol oxide, which are responsible for the fresh, rosy aspects of the bloom.
Compounds like linalool and alpha-terpineol further enhance the floral bouquet, while hexanal and (Z)-3-hexenol introduce a hint of fresh-cut grass or subtle greenness. The overall impression is light, heady, and sweet, frequently carrying undertones of honey or faint citrus. This makes the flower a popular choice for cordials and light beverages.
Changes in Aroma During Preparation
The unique aromas of both the flower and the fruit transform significantly when subjected to heat or processing. Cooking the dark elderberries, such as when making syrups or jams, causes a chemical change that alters the initial raw scent. The heat breaks down some volatile green and bitter compounds, including cyanogenic glycosides, which enhances the perception of sweetness.
This process concentrates the dark, fruity notes, often intensifying the floral contribution from compounds like beta-damascenone, resulting in a rich, complex, and more palatable aroma. Conversely, when elderflowers are dried for use in teas or infusions, the most volatile, fresh, and heady molecules are lost. The remaining scent is a more subdued, concentrated floral sweetness, lacking the vibrant, airy quality of the freshly picked blossom.