Sour benzaldehyde

The typical flavour of sour cherries is produced during processing into wine, liqueur, juice, jam or fruit sauce. Benzaldehyde has been determined to be the most important aroma compound in sour cherries [82], but benzyl alcohol, eu-genol and vanillin are also important flavour compounds (Table 7.2, Fig. 7.5) [83]. Growing and storage conditions affect the concentration of benzaldehyde, benzyl alcohol, eugenol and vanillin [83, 84], and cold and rainy weather produces sour cherries with a less delicate sour cherry aroma [83]. 

The basic varieties, sweet and sour cherry, have been crossed to over 600 types. The taste of the stone fruits is acid, sweet and slightly astringent. The balance depends on the ripeness and especially on the species. The flavour is fresh, fruity, green, floral and slightly spicy and develops a strong bitter almond, benzaldehyde character when crushed. 

Cherry flavor Seven compounds with very high aroma values have been found in the juice of sour cherries benzaldehyde, linalool, hexanal (see alkanals), ( )-2- hexenal, phenylacetaldehyde, ( ,Z)-2,6- nonadienal, and eugenol. Benzaldehyde is reported to be the impact compound of cherry flavor. 

Benzaldehyde Bitter almond Bitter almonds, sour cherries... 

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