Tropical Fruit Flavors
Pineapple: Hexanal can be used at quite a high
level, around 2,000 ppm, in fresh pineapple juice
flavors, adding freshness and lift without much risk
of drifting into an overtly unripe profile.
Kiwi: Even though kiwi flavors can often err too
far on the lighter side, this raw material is nevertheless highly helpful in conveying a natural, fresh fruit
profile at quite high levels. Additions in the region of
1,000 ppm work very well.
Guava: Guava flavors, in total contrast, can easily
tend to be a little heavy and dull. An addition of
800 ppm, they will raise the perception of freshness
Banana: Here, it is important not to overdose
this raw material (unless the target is specifically an
unripe banana flavor). A level of 500 ppm adds freshness and impact without any negative connotations.
Mango: A level of 500 ppm also functions effectively in mango flavors, brightening and freshening
Watermelon: Higher levels of hexanal can easily
tip watermelon flavors into an unwelcome realm of
unripeness, but a modest addition, around 100 ppm,
Orange: Hexanal can be effective at low levels
in peely orange flavors, but it really comes into its
own in orange juice flavors, where there is a strong
temptation to overdo it. In my opinion, 500 ppm is
an ideal level.
Tangerine: The same comments are equally true
for tangerine flavors, but the ideal level of addition
of this ingredient in juice style flavors is a little lower,
nearer 300 ppm.
Grapefruit: Hexanal settles a little less harmoniously into grapefruit juice flavors than into orange
flavors, but it can still be quite helpful at 100 ppm.
Orchard Fruit Flavors
Apple: This ingredient is a perfect fit in apple
flavors. Higher levels confer more of an impression
of green than red apples, but still does not become
unpleasantly unripe. A good starting point is 1,000
Peach: An addition of 200 ppm of hexanal is a
much more modest level and is a good starting point
for fresh peach flavors. Higher levels can add impact,
but quickly risk becoming unripe.