FLORAL     

FLAVORS

FLOWERS ARE AS GOOD TO TASTE AS THEY SMELL

FLORALS ARE PURE AROMATICS

AROMA INCLUDES TASTE AND SMELL

FLORAL TASTE

Edible flowers have been used traditionally to improve the aesthetic appearance, taste and value of food stuffs. Among various civilizations such as Asian, East Indian, European, Victorian English, and Middle Eastern the flowers have been used for food and medicinal purpose since ancient time. For floral tasting notes, the broadest note grouping splits into mature flower, petals and bud.  The sub-section of floral often take on lighter, more sensual flavors and aromas that are strongly reminiscent of blossoms. Amino acids are the second most abundant class of compound (after sugars) to be found in floral nectar. There is a wide range of taste profiles with most plant species having their own characteristic taste value. 

FLORAL FLAVOR COMPOUNDS

Many aromatic oils from flowers contain a few major constituents, several minor ones and a larger number of trace compounds (called elements in perfumery parlance). It is virtually impossible to totally reconstruct such a complex combination of components which would include all the trace compounds. Most ‘nature identical’ oils are said to be 96% accurate, with the remaining 4% of trace compounds being non-duplicated. These compounds can range from all natural to natural identical to all artificial compounds.

Product Name

Odor

Floral.Compounds

Strong Floral, Fatty, Intense, Green, Voilet.

Application Suitability

These compounds depends on aromatic plant matter which is extracted by organic solvents such as hydrocarbons. This matter is also called concretes, which are more stable and concentrated than unmodified essential oils.

Our flavors are free from alcohol, non-inflammable, non-hazardous, non-toxic and for industrial use only.

There Application Suitability is as follows:

Application

Suitability

Hot Dairy Products

7

Cold Dairy Products

6

Liquor 

7

Confectionery

8

Nutritional Products

8

Savory

5

Mouth Fresheners

9

Pharmaceuticals

6

Tobacco Products

9

Smoke Products

7

Hot Beverages

8

Cold Beverages

8

Herbal Recipes

7

Indian Sweets

9

Spices

4

Baby Products

7

Cosmetics for Nourishment

9

Taste for Health

7

Inhalers

6

Flavored Syrups

7

APPLICATION SUITABILITY

9 = Very Good Performance

8 = Good Performance

7 = Reasonable performance

6 = Fair performance

5 = Mediocre performance

4 = Slight stability problems

3 = Discoloration Problems

2 = Stability problems

1 = Major problems

0 = XX Not recommended for use

Please Note:  Due to the fact that our flavors are very concentrated, we suggest that you test our flavors in finished products before you make any conclusions about our compounds.  Since our flavors are so strong, we suggest only using 0.5 to max 2% in any finished product. Our testing notes will never take the place of your own personal testing.  Always test flavors in finished (product) applications. 

FLORAL AROMA SCIENCE OF PERFORMANCE

The sweet smelling flowers create their scent using a surprising tool. It’s an enzyme a hardworking molecule, that was thought to help clean up DNA. This enzyme is missing in many flowers today. And that seems to explain why their blooms also lack a sweet floral aroma. The new finding could help scientists solve the thorny problem of why some floral varieties bred for dazzling color and long-lasting blooms have lost their scent. Other plants make fragrance chemicals using specialized chemicals. Called enzymes, these molecules speed up chemical reactions without taking part in them. In flowers, these enzymes tend to snip two pieces off an unscented monoterpene to create a scented one. The flower with colored variety, with a sweet fragrance and has been used traditionally in different food preparations.  In this context, the alternative use of natural products obtained from plants has attracted attention, mainly because these products have chemical and functional properties, in addition to the fact that edible flowers have a mild flavor, which changes very little the characteristics of the products with which they are combined. Hence, the need to investigate the chemical composition of flower species with potential use in human nutrition. Therefore, evaluation of  the chemical composition of large number of  flower petals for future application in food is an ongoing process.
In addition, the petals contain ash contents that indicate the presence of important minerals for nutrition. Thus, the edible flowers are promising raw materials for human consumption as ingredients, or for in natural consumption.

 

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