Aroma cherry

Aldehydes occur naturally in essential oils and contribute to the flavors of fruits and the odors of plants. Benzaldehyde, C6H5CHO (8), contributes to the characteristic aroma of cherries and almonds. Cinnamaldehvde (9) is found in cinnamon, and vanilla extract contains vanillin (10), which is present in oil of vanilla. Ketones can also be fragrant. For example, carvone (Section 18.1) is the essential oil of spearmint. 

The typical flavour of sour cherries is produced during processing into wine, liqueur, juice, jam or fruit sauce. Benzaldehyde has been determined to be the most important aroma compound in sour cherries [82], but benzyl alcohol, eu-genol and vanillin are also important flavour compounds (Table 7.2, Fig. 7.5) [83]. Growing and storage conditions affect the concentration of benzaldehyde, benzyl alcohol, eugenol and vanillin [83, 84], and cold and rainy weather produces sour cherries with a less delicate sour cherry aroma [83]. 

A prerequisite for the calculation of OAVs are exact quantitative data. Aroma compounds, which are relatively stable and are present in food extracts in higher concentrations (>100 pg/kg food) are often quantified by using an internal standard containing a similar pattern of functional groups as the analyte. In a quantitative study on cherry odorants [63] it has been shown, that the results are significantly influenced by the isolation technique used and by the structure of the odorant. However, under appropriate conditions the values differed only between 7 % (benzaldehyde) and 26 % ((E,Z)-2,6-... 

The wines produced from Touriga Franca are characterized by an intense color (ruby tending to violaceous), associated with a complex, fine, and fruity aromas. Red fruits (such as raspberry and cherry), berries (blackberry), and floral notes are dominant attributes of its aroma. Previous work has shown that wines from Touriga Franca possess a high concentration of free terpenols, but lower than those that characterize Touriga Nacional wine (Oliveira et al., 2006). The wines also possess a light herbaceous taste combined with a full-bodied structure. These wines have fine sensory qualities (Bohm, 2007). 

A shrubby tree native to Ethiopia, coffee is now cultivated in many tropical countries throughout the world. Its bright red fruits, called cherries, each contain two seeds, or beans. The raw beans are gray-green and odorless, but when roasted they turn dark brown and develop their characteristic aroma and flavor. Legend has it that coffee was first discovered long ago by Ethio-... 

Example Benzaldehyde provides part of the aroma of almonds and cherries. 

Usage With its intense almond and cherry-like aroma, it is used for flavouring sweets and baked goods, for stone-fruit flavourings. 

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. 

Cherry flavor Seven compounds with very high aroma values have been found in the juice of sour cherries benzaldehyde, linalool, hexanal (see alkanals), ( )-2- hexenal, phenylacetaldehyde, ( ,Z)-2,6- nonadienal, and eugenol. Benzaldehyde is reported to be the impact compound of cherry flavor. 

Spring also provides fantastic fragrances Just after winter, one can smell the heavenly aroma of violets and hyacinths, sometimes the subtle scent of bird cherry is brought by the wind from far... 

Fresh Heated aroma of cherries are benzaldehyde, linalool. ... 

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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