I think the marketing history of using blue to distinguish raspberry from other red fruit flavors (cherry, strawberry, etc) is true. Sources also say candy and drink companies wanted to get away from unsafe Red 2 dye like you mention.
Fruit flavors can be complex combinations of esters and other compounds. But the core taste/scent of raspberry seems pretty straightforward though, mostly just a ketone and ethyl formate.
I think the marketing history of using blue to distinguish raspberry from other red fruit flavors (cherry, strawberry, etc) is true. Sources also say candy and drink companies wanted to get away from unsafe Red 2 dye like you mention.
Fruit flavors can be complex combinations of esters and other compounds. But the core taste/scent of raspberry seems pretty straightforward though, mostly just a ketone and ethyl formate.
https://i0.wp.com/www.compoundchem.com/wp-content/uploads/2014/09/The-Chemistry-of-Raspberries.png