comprehensive portfolio of extracts, fractions and isolates of
the highest quality. In addition, customized ingredients (e.g.
valencene ex orange essence oil) of different concentration
levels can be achieved.
From sweet to sour, from green to ripe, the taste nuances of
citrus fruits are more diverse than those of almost any other
fruit. No other flavor category has a greater acceptance. This is
where cutting-edge technology can be applied to obtain flavor
materials such as water phases, essence oil and cold-pressed oil.
Orange essence oils may include 1-fold, 5-fold and 10-fold
varieties; light-fraction and low-volatile varieties; and orange
essence oil carbonyls. Cold-pressed orange oils may include
5-fold and 10-fold varieties, enriched oils, and special 5-fold
and 10-fold low-residue oils with values far below legal requirements. Extracts from oranges comprise fractions and isolates
such as ethyl butyrate, decanal, valencene and orange acetaldehyde fraction.
These FTNF and FTNJ flavors are produced by physical
processes, using only natural food-grade solvents. As a result,
preferential and stable access to the best and freshest raw materials is an important basis for any such building blocks and flavors.
The reproducible natural fruit-derived flavor fractions constitute
essential building blocks for the formulation of natural flavors.
As such, they can be used by flavorists to obtain more natural
and intense flavor profiles.
Along with citrus, apple is one of the most well-loved flavors
for beverages. Whether sweet and mild like a Red Delicious, or
sour and tangy like Granny Smith, countless apple cultivars exist
around the globe. When processing apple juice, evaporation is
used to concentrate the juice, during which approximately 80%
of the water is lost. The flavor that evaporates along with the
water is recovered through a distillation step in an integrated
flavor recovery system in the form of a 150-fold apple water
phase, thus concentrating the essence volatiles. This process is
done not only with apple but with several other fruits to gain
high-quality FTNJ flavors/waterphases/essences.
Depending on the geographic origin and harvest time of the
apples used, as well as the processing techniques, the apple
water phase/essence 150-fold may vary in its concentration of
aroma volatiles/flavor components and, therefore, taste. To
guarantee a consistent sensory profile, as well as a reproducible
concentration of flavor components, high-performance systems
for the gentle concentration of apple water phases by way of
distillation have been developed. Apple water phases/essences
of particularly high quality, with a concentration of 2,500- to
15,000-fold, are the result of a concentration process of 17- to
100-fold and further specialized captive processes. This process
allows individual flavor profiles to be reproduced from crop to
crop, and has additional advantages in terms of higher flavor
stability, and optimized shipment and storage costs and shelf life.
The range of fruit-derived FTNF/FTNJ/FTNS flavors
includes manifold taste characteristics. By using concentrated
water phases and the technique of fractionating, typical taste
profiles of green, yellow or red apple types can be achieved; e.g.
trans-2-hexenal is a typical component of a more green apple,
while ethyl butyrate is more typical of red apple. Thus, specific
needs of a flavorist can be addressed using unique water phase
flavors. As such, the items can be the basis for innovative and
individualized flavor profiles for unique applications.
Address correspondence to Roman della Peruta; firstname.lastname@example.org.
Apple is one of the most well-loved flavors for beverages; whether a sweet and
mild Red Delicious, or sour and tangy Granny Smith, countless apple cultivars
exist around the globe.
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