Fruity character

Citric acid is the most widely used acid in fruit-flavoured beverages. It has a light fruity character that blends well with most fruit flavours, which is to be expected as it occurs naturally in many fruit types. For example, unripe lemons contain 5-8% citric acid. It is also the principal acidic constituent of such fruits as blackcurrants... 

The odor of isomaltol is described as sweet, but with a burnt sugar and fruity character (H) 2-Acetylfuran and 2-hydroxyacetylfuran impart burnt sweetish flavors. Furfuryl alcohol and 5-methyl-2-furaldehyde have sweet caramellic flavors (31). The major formation route to most furans in heated-abused citrus products has been postulated as acid-catalyzed enolizations and dehydrations of sugars (38). Furans, such as 2-hydroxyacetylfuran and isomaltol... 

Ethyl acetate, which is a comparatively small molecule, has the typical fruity character associated with all the lower esters, and a more or less equal balance between the influence of the two structural units, derived from ethyl alcohol and acetic acid. Linalyl acetate and geranyl acetate, however, although retaining the typical character of an acetate have much less of the ester fruitiness and are more closely related to the corresponding alcohols, linalool, and geraniol. The dominance of the alcohol appears to be even greater in phenylethyl acetate and paracresyl acetate (a phenolic ester). 

On the other hand, both, the green and yellow mandarin as well as tangerine feature a refreshing, fresh-fruity character. 

The taste of grapefruit juice is acid, fruity, bitter sweet. The peel oil has a characteristic terpeny, woody, exotic fruity character. 

CIC Methyl hexanoate represents the fresh, fruity character, ethyl-3-(methyl-thio)propionate imparts an overripe impression, l-(E,Z)-3,5-undecatrien adds a fresh green, biting topnote and 2,5-dimethyl-4-hydroxy-furan-3(2H)-one is responsible for the ripe, sugary, fruity, caramelic lasting aftertaste. Allyl hexanoate is often used in compounded pineapple flavourings. 

These terpene notes are supported by (Z)-3-hexenol, (E)-2-hexenal, (E)-2-hexenol with their fresh, green character. Gamma- and delta-lactones (4-decanolide, 5-decan-olide, 4-dodecanolide, 5-dodecanolide-(Z)-7-decen-5-olide) impart the sweet, creamy, buttery, peach and apricot character. 2,5-Dimethyl-4-hydroxy-furan-3(2H)-one and 2,5-dimethyl-4-methoxy-furan-3(2H)-one are responsible for the sweet creamy fruity body. A bouquet of esters imparts the overall fruity character (mainly esters of ethyl-, (Z)-3-hexenyl and butyl alcohol with acetic-, butanoic-, 2-butenoic, 3-hydroxybutanoic- and hexanoic acid). 

The taste of vegetables can clearly be distinguished from fruits the acid/sugar ratio is reduced, the mineral content is higher, the taste is more salty . In most vegetables, sulphur containing substances impart a more culinary flavour. The fruity character is suppressed. 

An excess of concentration in the later variety provokes the too fruity character. 

A number of winemaking factors, such as maintaining them on their lees throughout barrel aging, preserve the fruity character of young dry white wines and minimize or delay their premature aging. 

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. 

Pear flavor Ethyl and methyl (2 ,4Z)-2,4-deca-dienoates (see fruit esters) are the characteristic impact compound of Williams Christ pears. Other fruit esters in B. ate butyl and hexyl acetate, ethyl butanoate and ethyl (-r)-2-methylbutanoate Pineapple flavor Numerous fniit esters, including ethyl 2-methylbutanoate and hexanoate, as well as some 4- and 5- alkanolides are responsible for the general fruity character. Key components include Fura-neol , mesifuran (see Furaneol ) and some sulfur-substituted esters, especially methyl 3-(methylthio)propa-noate (CjH.oOzS, Mr 134.19, CAS [13532-18-8]) and ethyl 3-(methylthio)pmpanoate (C6H12O2S, Mr 148.22, CAS [13327-56-5]). Both substances resemble pineapple at very high dilutions. Remarkable is the occurrence of 1,3,5-undecatriene (see galbanum oil) in fresh pineapple. 

Dihydrojasmone is also much valued as a scented compound because of its floral and fruity character. A convenient synthetic route is provided by the Stetter reaction (a reaction of aldehydes with Michael acceptors in the presence of thiazohum salts, developed by Hermann Stetter (1917-1993)) of methyl vinyl ketone and heptanal [90], followed by an intramolecular aldol condensation. 

Special heer styles with fruity character Torulaspora delbrueckii... 

At increased concentrations of the extract the olfactory impact of the esters notably, ethyl 2-methylbutanoate, methyl 2-methylbutanoate and 2-methylbutyl acetate become significant and presumably enhance the fruity characters that are not so dominant in the most dilute extract. The aromagram of the SDE extract itself contains forty discemable aromas and most intriguingly none of the descriptors are melon-like. 

B. cinerea metabolizes aromatic terpenes including linalool, geraniol, and nerol in the formation less volatile compounds such as p-pinene, a-terpineol, and other oxides (Nigam, 2000). In addition, the mold produces esterases that degrade the esters, compounds that give many white wines their fruity character, and can also synthesize sotolon ( honey-like ) and l-octeno-3-ol (Nigam, 2000). 

Cryoextraction or supraextraction (pressing whole grapes at temperatures below 0°C) considerably limits oxidation. This technique enhances the fruity character of dry white wines, compared with pressing at ambient temperatures. Not only are aromas and aroma precursors freed by the freezing and thawing of the skins, but oxidative phenomena are also limited during pressing. 

Austrian varieties, malolactic fermentation noticeably lowers the fruity character of white wines. Other methods should be used to lower acidity when this operation is necessary, but the role of lactic acid bacteria on the aroma of wines made from these varieties should be studied, at least to justify the tradition of avoiding malolactic fermentation with these varieties. 

From this moment on, the wines receiving the additional fortification will age in the absence of a yeast film, without flor yeast activity. Only physicochemical phenomena occur. During the aging process, some of the substances responsible for the fruity character in the wine are oxidized by oxygen. The barrel wood also plays a role in the oxidation process. Its texture acts as a type of tissue of semi-permeable membranes. The reactions involved in these phenomena are slow and poorly understood. Basic wood substances are extracted and oxidized. 

---