Apricot aroma

In addition, y-nonalactone 4, (S)-(-)- and (R)-(+)-4-pentylbutan-4-olide, shows weak to strong sweet coconut notes, as well as peach and apricot aromas. 

Higher molecular weight lactones, such as y-decalactone, 6-dodecalactone, y-jasmolactone, occur in fruit (peach and apricot aromas) but have been not found in wine, at least in very small traces by gas chromatography/ mass spectrometry (GC-MS). If they are detected in higher quantities, then these lactones were undoubtedly added illegally, a case for prosecution (10MI3,07MI27). 

Features Imitation apricot aroma Regulatory FDA 21CFR 172.515 FEMA GRAS Manut/Distrib. ABCR http //www.abcr.de] Advanced Synthesis Tech. http //www.advancedsynthesis.com] Berje Lancaster Synthesis UK http //www.lancastersynthesis. com] M onomer-Polymer Dajac Labs Oxford Chems. Ltd... 

The apricot (Prunus armeniaca L.) is one of the most desirable of the temperate tree fruits. It is delectable and versatile, being important for fresh production as well as for the canning, dehydrated and juicing industries (Burgos and Ramming 1993). Exceptional fruit quality consists of a balance of sugar and acidity as well as a strong apricot aroma (Mehlenbacher et al. 1983). Thus it is important to be able to accurately and reproducibly measure fruit quality characteristics. 

The fruit of apricot is consumed fresh, or it is juiced or canned, and can also be dehydrated (dried). Many analytical procedures are used to monitor the fruit in all of these processes, including sugar content, acidity and apricot aroma. A collection of methods is presented in the following chapter, which deals with all the practical analytical methods needed by scientists working in the apricot industry. 

Continuing with this theme, if we extend the alcohol part of the ester to five carbon atoms, to get pentyl butyrate and the aroma of apricots ... 

Owing to their pleasant odours many y-lactones and d-lactones are known to be Important flavour compounds of fruits and contribute essentially to the characteristic and distinctive notes of strawberries, peaches, apricots and many other fruits [24]. Chiral aroma compounds from fruits and other natural sources are characterised by origin-specific enantiomeric ratios, as their biogenetic pathways normally are catalysed by enzymes. 

The main difference between botrytized wines and other nonfortified sweet wines, for example, late-harvest wines, icewines (eiswein), or straw wines, is the extreme range and richness of the aroma compounds produced by Botrytis. Marked differences also exist in some other components (e.g., glycerol, acid composition), due to the microbial activity. According to the descriptors most often applied to these wines, they are characterized by peach, apricot, pear, quince, raisin, and honey flavors, combined with distinctive "botrytis or roti aspects. Another typical feature of botrytized wines is their high acid contents. These prevent them from appearing cloying, even if the sugar content is commonly over 200 g/1. 

The complexities and interaction of composition on the quality perception of vermouth is illustrated with wild-apricot-based vermouth (Figs. 8.5-8.7). It shows that sweetness, flavor, and astringency are preferred at a sugar content of 8%, whereas body, appearance, and aroma were preferred at 12% sugar (Fig. 8.5). Body, flavor, aroma, and total acidity were scored better at an alcohol content of 19% (Fig. 8.6). The spice concentration preferred for volatile acidity, total acidity, flavor, and bitterness was 5% (Fig. 8.7), whereas body, sweetness, appearance, and astringency were preferred at a 2.5% level (Joshi et al, 201 la,b). 

Lactones are cyclic compounds formed through the intramolecular esterification of a hydroxy fatty acid. 7-Lactones and 8-lactones, with fivesided and six-sided rings, respectively have been found in cheese (Jolly and Kosikowski, 1975 Wong et al., 1975 Collins et al., 2004). The origin of the precursor hydroxy fatty acids has been ascribed to a 8-oxidation system in the mammary gland of ruminants (see Fox et al., 2000), the reduction of keto acids (Wong et al., 1975) and/or the action of lipoxygenases and other enzymes present in members of the rumen microflora (Dufosse et al., 1994). Lactones have low flavor thresholds and while their aromas are not specifically cheese-like (their aromas have been described variously as peach, apricot and coconut ), they may contribute to the overall flavor of cheese (see Collins et al., 2004). 

Compound 3 is a liquid that has a strong aroma resembling apricots. When spilled on a wood tabletop, it damages the finish. 

The taste of ripe peaches is dominated by the sweet succulent juice with its very aromatic fmity and fresh aroma. The heavy fruity, fatty, typical peachy note, also found in plums, nectarines, apricots is called lactony , and it is derived from gamma-lactones. 

E. Guichard and M. Souty. Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varieties. Z. Lebensm. Unters. Forsch., 186, 301-107 (1988). 

Apricot was used as a model for studies of fruit puree clarification. Various puree concentrations were treated for 30 min at 50° C with 0.4 cc/L, each, of commercial cellulase and pectinase enzyme and clarified by filtration through a 0.45(im pore size ceramic microfilter. Sparkling clear apricot juice was produced at flux rates from 90-190 L/m2h. Above 13° starting Brix. juice flux showed little increase with increasing starting Brix. Dissolved solids flux increased substantially with increasing starting Brix. Permeate remained clear and retained most of its flavor and aroma when concentrated by vacuum evaporation to 58° Brix. There appears to be some retention of enzymes by the filter. Retained enzymes were successfully utilized in a 4 h trial in which untreated puree was continuously added to retentate. in amounts equal to permeate removed, after startup on enzyme-treated puree. 

Clarified Juice. Sparkling clear juice was produced with flavor and aroma judged to compare well with the original reconstituted puree in informal taste tests. When blended in other beverages, it imparted a desirable apricot flavor or background. Depending on the end use of the clear juice, any enzymes present in the permeate may need to be heat inactivated. 

Amygdalin is present in bitter almonds, the seeds of Primus dulcis var. amara (DC.) Buchheim, and ripe apricot kernels, Prunus armeniaca L. (Rosaceae). The press cake, which remains after removal of the fatty oils, is macerated with water and left to stand for several hours, after which the essential oil is separated by steam distillation. The crude oil contains 2-4% hydrogen cyanide, which is removed by washing with alkaline solutions of iron(II) salts. Subsequent redistillation yields an oil free from hydrogen cyanide. It is a colorless to slightly yellow liquid with an intense, almond-like, cherry aroma and a slightly astringent, mild taste. 

With a characteristic aroma of bitter almond oil and a typical sweet cherry taste, benzaldehyde is widely used as an important ingredient for creating cherry, peach, vanilla, chocolate, and many other flavors. Benzaldehyde can be produced from botanical sources such as cinnamon, cassia, bitter almonds, pits of apricot, peaches, plums, and cherries, or from petroleum products such as toluene. 

Apple flavor The sometimes marked differences between aromas of individual varieties of apples are mainly due to quantitative variations in the composition of apple flavor substances. Key components are ethyl (+)-2-methylbutanoate and other esters of 2-methylbutanoic acid, in addition to ethyl and hexyl bu-tanoates, hexyl acetate, (E)-2- and (2)-3-hexenyl acetates (see fruit esters) and j3-damascenone. ( )-2- Hexenal, ( )-2- hexen-l-ol, and hexanal (see alka-nals) play a special role in A. f. These are trace aroma substances in intact apples. When the fruit cells are destroyed, the concentration of the Cg units increase strongly due to enzymatic processes. They are the main aroma components of apple juice. Accordingly, the aromas of fresh apples and apple juice differ markedly. Apricot flavor The typical aroma is due to the combined effects of numerous components with flowery and fruity characters these include linalool, 1-ter-pinen-4-ol, a-terpineol (see p-menthenols), 2-phen-ylethanol, a- and )8- ionones, /5- damascenone, and (Z)-jasmone for the flowery part together with fruit esters and lactones, e. g., 4-octanolide, 4- and 5-deca-nolide, 4-dodecanolide (see alkanolides), hexyl acetate and hexyl butanoate for the fruity part, rounded off by benzaldehyde. 

The stone fruits usually dried are plums/prunes, apricots and peaches. Plums are first dipped for 5-15 s into a hot, diluted solution of sodium hydroxide, or into 0.7% aqueous K-carbonate and then rinsed and dried at 70-75 C or dried in the sun. Plum peels are often fissured to facilitate drying. In order to clean and to provide a black, glossy surface, dried plums are steamed additionally at 80-85 °C for a short time. The plum yield is 25-30% at a moisture content of not more than 19%. Apricots and peaches are treated alternately with cold and hot water, then are halved, the stone seed is removed and the fruit is dried in the sun or in drying installations at 65-70 °C. The yield, depending on fruit size, is 10-15%. SO2 (sulfurous acid) treatment is common for apricots and peaches. Cherries play a less important role as dried fruit. To avoid substantial aroma losses, cherries are dried slowly and with a number of precautions. 

Since the middle of the 19 century, heat sterilization in cans and glass jars has been the most important process for fruit preservation. Undamaged, aroma-rich and not overripe fruits are suitable for heat sterilization. Aseptic canning is applicable only for fruit purees. Canned fruits used are primarily stone fruits, pears, pineapples and apples (usually apple puree). Strawberries and gooseberries are canned to a lesser extent. Canned fruits are produced in a large volume by the food industry and also in individual households. Cherries are freed from stone seeds and stems, plums/prunes, apricots and peaches are halved and the stone seeds are removed, strawberry calix is removed, gooseberry and red currant steins are removed, apples and pears are peeled and sliced. Specialized equipment has been developed for these procedures. 

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