Flavouring Preparations and Some Source Materials

Every fruit has its own characteristic flavour. Over the past 25 years, the industry has learnt to identify and document fruit aroma components by means of gas chromatography. 

It was realised that the method of processing fruit juices significantly influences the specific flavom of the fruit and consequently the quality of the juice. When producing concentrate from a high quality fruit juice, the recovery and isolation of the aroma during the concentration process is essential for adding it back to the juice upon reconstitution of the concentrate. 

The following factors are detrimental to the aroma as well as the colour and stability of the juice  

All juice processing methods have certain techniques in common. The industry constantly evaluates new processing procedures and equipment in order to improve the quality of the product. 

The application of similar fruit production and juice processing procedures also helped the Brazilians to reach and maintain a high quality level of their citrus products. 

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