Fruit acids flavor effects

Sour and metallic tastes in pharmaceuticals also can be reasonably masked. Sour substances containing hydrochloric acid are most effectively neutralized with raspberry and other fruit syrups. Metallic tastes in oral liquid products (e.g., iron) are usually masked by extracts of gurana, a tropical fruit. Gurana flavor is used at concentrations ranging from 0.001 to about 0.5% and may be useful in solid products as well (e.g., chewable tablets and granules). 

Melon, Cucumis melo, is a member of the Cucurbitaceae family and grows best in tropical regions. The pulp of the fruit has pleasant flavor and taste, and the seeds are generally treated as waste however, medicinal effects have been reported for the seeds (24, 25). Hexane-extracted seed oil of Cucumis melo hybrid AF-522 was determined to contain 64 g of linoleic acid per 100 g of total fatty acids (Table 4) (24). Significant amounts of oleic, palmitic, and stearic acids were also detected in the melon seed oil. The specific gravity (28°C), refractive index (28°C), and iodine value of the seed oil were 0.9000, 1.4820, and 112, respectively, under the experimental conditions (24). Earlier in 1986, Lazos (25) extracted the oil from Cucumis melo seeds and examined its physicochemical properties (25). Linoleic acid was the primary fatty acid and accounted for 64.6% of the total fat (w/w), along with 20.1% oleic acid, and 14.7% total saturated fatty acids (Table 4). Iodine value and refractive index (40°) of the seed oil were 124.5 and 1.4662, respectively. 

Taste. Taste Is the human perception of chemicals In the mouth due to their Interaction with receptors on the tongue. Taste consists of four dimensions sweet, salty, sour and bitter. Taste Is affected by odor and texture, which makes it a complicated, subjective quality attribute, difficult to measure objectively (22). In fruits and vegetables, taste Is mostly determined by the types and amounts of carbohydrates, organic acids, amino acids, lipids and phenolics (5.71). CA combinations, to the degree that they modify changes in these constituents, can affect the taste of stored fruits and vegetables. Usually, extremely low O2 or high CO2 will result In off-flavors and reduced quality due to anaerobic respiration. The specific effect of CA on flavor depends on the crop Involved (2). 

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. 

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