Benzaldehyde cherry aroma

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]. 

Benzaldehyde is considered to be the character-impact compoimd for cherry aroma (77), and is the key component in imitation cherry flavor compositions (18), The biosynthesis of this character-impact compound has been attributed to the acid or enzymic hydrolysis of the glucoside amygdalin in cherry pips. The importance of benzaldehyde in the aroma of cherry is emphasised by Schmid and Grosch (19), On sniffing stepwise diluted flavor extracts from cherries, seven compounds were revealed to have the highest aroma values - these compounds were benzaldehyde, linalool, hexanal, /ran5-2-hexenal, phenylacetaldehyde, (Z, )-2,6-nonadienal and eugenol. 

The original identifications of character aroma compounds were from isolates of spice oils and herbs. Many of these early discoveries paralleled developments in synthetic organic chemistry (9). The first identifications and syntheses of character flavor molecules include benzaldehyde (cherry), vanillin (vanilla), methyl-salicylate (wintergreen), and cinnamaldehyde (cinnamon). A listing of character impact compounds found in herb and spice flavors is presented in Table 1. 

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. 

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-... 

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

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. 

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

Aldehydes generally contribute to the flavor of fruits and nuts, and to the odors of plants. Example Benzaldehyde provides part of the aroma of almonds and cherries. 

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