Estery flavours

Owing to their unique and delicate flavour, species of the genus Passiflora have been the subject of intensive research on their volatile constituents [13]. The purple passion fruit (Passiflora edulis Sims) is a tropical fruit native to Brazil but is now grown in most tropical and subtropical countries [50]. Purple passion fruit is cultivated in Australia, India, Sri Lanka, New Zealand, and South Africa [48]. Yellow passion fruit (Passiflora edulis t flavicarpa) is one of the most popular and best known tropical fruits, having a floral, estery aroma with an exotic tropical sulfury note [62]. Yellow passion fruit is cultivated in Brazil, Hawaii, Fiji, and Taiwan [48]. Because of its more desirable flavour, the purple passion fruit is preferred for consumption as fresh fruit, whereas the yellow passion fruit is considered more suitable for processing [28]. 

Due to its high commercial value the flavour of apples belongs to the best known and documented natural flavours. Many hundreds of varieties have been bred and are produced throughout the world. Therefore, each person has its preferred and typical apple flavour a juicy, refreshing, sweet-acid, watery taste is combined with fruity, estery, green notes, supported by species characterizing sweet, floral impressions. 

CIC (E)-2-hexenal, (E)-2-hexenol, (E)-2-hexenyl acetate and hexanal are responsible for the fresh, green-fruity basic flavour. Ethyl-2-methyl butyrate, hexyl acetate support the fruity-estery note and additional compounds like 3-methyl butyl acetate, hexyl-2-methyl butyrate, damascenone, linalool impart the specific species character. Benzaldehyde intensifies the pip note. 

This tropical fmit from Brazil is difficult to be eaten due to its granular surface. But the creamy pulp has a delicious, very sweet, strawberry, cream, slightly sweet-floral, weak ylang-ylang flavour. The fmity estery character is considerably weaker than in the cherimoyas. 

The taste of fresh kiwi fruit is refreshing with a very clean acid juice. Its aroma is green like a fresh cut apple with fresh strawberries and gooseberries. Overripe, stale or cooked kiwis have lost their refreshing green, acid character and develop a dull, fatty, estery fruity, non characteristic flavour. 

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