Peach flavor

Products and Uses A peach-flavored additive in baked goods, candy, or ice cream. 

Peach flavor The impact compound in P. f. is 4-deca-nolide (see alkanolides) besides other y- and d-lactones (C5-C12), marmelolactone (see quince flavor), y- jas-min(e) lactone, Cu-norisoprenoids such as ]3- damas-cenone, /S- ionone, and dihydroionones, as well as... 

Compound A, C5H10O, is used as a flavoring agent for many foods that possess a chocolate or peach flavor. Its common name is isovaleraldehyde, and it... 

Two other a,P-unsaturated 5-lactones (50) and (51), substituted in position 3, were identified in the flavor of Burley tobacco 111). 3-Iso-propyl-2-penten-5-olide (51) and its saturated derivative (52) impart a coconut-like note (555) to tobacco 111). Two doubly unsaturated 5-lactones were identified in peach flavor 567, 568). These are 2,4-pentadien-5-olide (or oc-pyrone) (53) and 2,4-decadien-5-olide (54). The latter, which was also identified in mushrooms 89) has a powerful buttery note. Detailed descriptions of the odors of a-pyrone derivatives are to be found in the literature 476). 

There are two methods available for aroma recovery. In one method, a portion of the water is stripped from the juice prior to concentration and fractionally distilled to recover a concentrated aqueous essence solution. Apple juice requires 10% water removal, peach 40%, and Concord grape 25—30% to remove volatile flavor as an essence. Fractional distillation affords an aqueous essence flavor solution of 100—200-fold strength, which means the essence is 100 to 200 times more concentrated in flavor than the starting juice. A second method of essence recovery is to condensate the volatiles from the last effect of the evaporator they are enriched in volatile flavor components (18). 

The other significant production method for natural benzaldehyde involves the steam distillation of bitter almond oil which has been derived from the kernels of fmit such as apricots, peaches, cherries, plums, or pmnes. The benzaldehyde product obtained in this fashion is claimed to have a superior flavor profile. The use of peach and apricot pits to produce the more profitable product laettile apparently affects the supply available to natural benzaldehyde producers. 

A midpriced bottle of Champagne or a similar sparkling wine, eighteen dollars or so, is a useful economy, too, served as kir royales, with the addition of a fruit liqueur like creme de cassis or creme de framboise. You can look for less likely, more exotic flavors, like creme de peche, which is peach, or creme de mure, blackberry. It s a nice touch to have a bar stocked with an interesting variety. With white wine, they make a good rotation of aperitifs year-round. 

Southern Comfort, which is technically a liqueur because it is a blend of whiskey and fruit flavors (including peach), was developed in 1874 by M.W. Heron at his bar in New Orleans. 

In the eastern United States apples of the Delicious variety treated 10 days prior to harvest with pure gamma isomer showed no trace of off-flavor at harvest time. Dusts and sprays applied to carrot seedlings produced no traces of off-flavor in the mature vegetables. Several tasters could not differentiate between peaches sprayed within a few days of harvest and check fruit. Celery in Florida sprayed twice, once within 6 weeks of harvest and once within 30 days of harvest, was canned and put through a severe series of tests. 

The odor quality and strength of the two citronellol enantiomers were found to be different.The (35)(—)-enantiomer (Rhodinol) possesses a much finer rose odor than the (3i )(+)-enantiomer. (35)(-)-Citronellol has a sweat, peach-like flavor, while (3i )(- -)-citronellol has a bitter taste. (35 )(—)-Citronellol has been found in a number of geranium and rose oils. (3i )(+)-Citronellol occurs in the oils of Ceylon and Java citronella, Cymhopogon winttrianusff Boronia citriodora. Eucalyptus citriodoraff geranium, Spanish verbena and others. Because of the... 

Practical experience abetted by statistical surveys reveals a wide diversity of taste and odor preferences among peoples worldwide. For example, in studying preferences for flavored yogurt, strawberry is the clear winner in a majority of countries surveyed. Exceptions were a preference for cheny (Germany), citrus (Japan), coffee (Swiizerland). and blueberry (Austria). The least preferred flavors were orange, tropical, peach, and banana flavors. 

The high demand for authentic vanilla extract as a flavoring agent has resulted in frequent attempts at adulteration. An HPLC method for the quantitation of coumarins as an adulterant in a variety of vanilla flavorings, using a 10-yu.m /xBondapak Cl8 column with MeOH-HzO (40 60, v/v) as the mobile phase, was proposed (156). Phenolic analysis could be used further for the detection of mixtures of fruits in jams (157). The phenolics present in different commercial jams of apricot, plum, peach, strawberry, sour orange, apple, and pear have been compared and the characteristic compounds for each different jam identified for potential use as marker compounds. 

Food Products Color Flavors anthocyanms, betacyanins, saffron apricot, banana, apple, cherry, grape, peach, pineapple, rasberry, strawberry, asparagus, capsicum, celery, tomato, vanilla, cocoa... 

The main difference between botrytized wines and other nonfortified sweet wines, for example, late-harvest wines, icewines (eiswein), or straw wines, is the extreme range and richness of the aroma compounds produced by Botrytis. Marked differences also exist in some other components (e.g., glycerol, acid composition), due to the microbial activity. According to the descriptors most often applied to these wines, they are characterized by peach, apricot, pear, quince, raisin, and honey flavors, combined with distinctive "botrytis or roti aspects. Another typical feature of botrytized wines is their high acid contents. These prevent them from appearing cloying, even if the sugar content is commonly over 200 g/1. 

Lactones are cyclic compounds formed through the intramolecular esterification of a hydroxy fatty acid. 7-Lactones and 8-lactones, with fivesided and six-sided rings, respectively have been found in cheese (Jolly and Kosikowski, 1975 Wong et al., 1975 Collins et al., 2004). The origin of the precursor hydroxy fatty acids has been ascribed to a 8-oxidation system in the mammary gland of ruminants (see Fox et al., 2000), the reduction of keto acids (Wong et al., 1975) and/or the action of lipoxygenases and other enzymes present in members of the rumen microflora (Dufosse et al., 1994). Lactones have low flavor thresholds and while their aromas are not specifically cheese-like (their aromas have been described variously as peach, apricot and coconut ), they may contribute to the overall flavor of cheese (see Collins et al., 2004). 

Bitter Almond Oil There s no need to beat around the bush here, folks. This is the best and most concentrated source on the planet. At 98% cone., Bitter Almond Oil is almost pure benzaldehyde. The oil is plentiful and cheap because benzaldehyde is a major flavoring and fragrance chemical used in many products. Benzaldehyde can also be found in peach and apricot kernel oils. 

Ci0Hi8O2, Mr 170.25, bp3 Pa 117-120°C, r/f 5 0.9540, ng 1.4537, is a flavor constituent of many types of fruit, cheese, and other dairy products. It is a colorless, viscous liquid with a creamy-coconut, peach-like aroma. 

C12H22O2, Mr 198.30, dfd 0.948-0.954, is a colorless to slightly yellowish liquid with a powerful fruity, peach-like and oily odor. It may be produced in the same way as 8-decalactone. T ike that compound, it is mainly used in cream and butter flavors. 

---