FRUITY

FLAVOR TONES

THESE ARE THE RULING FLAVOR COMPOUNDS

MOST AROMATIC FLAVORS

ALWAYS REVOLUTIONARY

FRUITY TASTE

Aromas and flavors play an important role in horticultural crops quality, namely in fruits. Plant breeders have made considerable advances producing cultivars with higher yields, resistant to pests and diseases, or with high nutritional quality, without paying enough attention to flavor quality. Fruit flavor is a combination of aroma and taste sensations. Conjugation of sugars, acids, phenolics and hundreds of volatile compounds contribute to the fruit flavor.

FRUIT FLAVOR COMPOUNDS

The flavor is a crucial factor considered by the customers while purchasing any beverage or recipe. Presently, the quality of flavor is the basic sensory parameter for maintaining the consumer acceptability. Over the past few decades, several intensive researches have been carried out on the flavor of fruits such as apples, pineapples, citrus fruits and many others because of their varied attractive organoleptic properties. Therefore, the fruit’s flavor is of remarkable significance with respect to the evaluation of several quality traits and characteristics.

Product Name	Odour
Fruity.Compounds	Strong Fruity, Aldehydic, Fancy.

Application Suitability

Flavor volatiles are derived from an array of nutrients, including amino acids, fatty acids and carotenoids. Flavor, the odor and taste sensation one receives in the process of chewing food, is the most important factor that inﬂuences the degree of liking for the food we eat. Volatile compounds present in the food compose its aroma, the strongest contributor to food’s ﬂavor.

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	9
Cold Dairy Products	9
Liquor	8
Confectionery	9
Nutritional Products	8
Savory	4
Mouth Fresheners	7
Pharmaceuticals	6
Tobacco Products	4
Smoke Products	6
Hot Beverages	8
Cold Beverages	9
Herbal Recipes	6
Indian Sweets	7
Spices	5
Baby Products	9
Cosmetics for Nourishment	9
Taste for Health	9
Inhalers	6
Flavored Syrups	9

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.

FRUITY SCIENCE OF PERFORMANCE

Increasing flavor of fruits by breeding is still not an easy task, due to the multitude of factors affecting the compounds responsible for this characteristic, like climate, production systems and pre- and post harvest processing. Flavor is the interaction between taste, orthonasal and retronasal olfaction perceptions, commonly denominated as taste and aroma, which is one of the major quality traits of fruits and together with texture is responsible for repeated purchases of a given commodity. The aroma fraction of flavor can even influence the perception of other traits, as recorded for sweetness and sourness. Knowing the preferences of consumers and aiming to fulfill those expectations regarding the flavor of fruits, besides increasing the probability of producers to easily sell their commodities, they will also be linked to an expected improvement in nutritional uptake, as tasting fruits will likely replace less healthy snack foods. New tools, namely those related to molecular techniques, allow the identification of genes responsible for biosynthesis of compounds and open new perspectives for the improvement of flavor, by cloning those genes, increasing that specific pathway or silencing the expression of a gene responsible for an undesired compound.