World of Commercially Important Fruit Flavours

The commercial almond is the pit of the peach-like fruit, not consumed as such. The raw almond has a nutty, fatty, slightly green and benzaldehyde character. Almonds are generally roasted to get the typical roasted, nutty, popcorn, slight caramel character with a very low benzaldehyde note. The well known bitter almond oil is isolated from fresh raw bitter almonds and consists mainly of pure benzaldehyde. 

CIC Non-enzymatic-browning compounds 2,5- and 2,6-dimethyl pyrazines, trimethyl pyrazine impart the fresh, green, nutty character, 2-methyl-6,7-dihydro-5H-cy-clo-penta-pyrazine is responsible for the roasted-nutty note and 2,5-dimethyl-4-hy-droxy-furan-3(2H)-one supports the caramel like, sweet overall impression. 

Most commercial almond flavourings contain a high amount of benzaldehyde, which represents more the fresh bitteralmond type. 

Due to its high commercial value the flavour of apples belongs to the best known and documented natural flavours. Many hundreds of varieties have been bred and are produced throughout the world. Therefore, each person has its preferred and typical apple flavour a juicy, refreshing, sweet-acid, watery taste is combined with fruity, estery, green notes, supported by species characterizing sweet, floral impressions. 

CIC (E)-2-hexenal, (E)-2-hexenol, (E)-2-hexenyl acetate and hexanal are responsible for the fresh, green-fruity basic flavour. Ethyl-2-methyl butyrate, hexyl acetate support the fruity-estery note and additional compounds like 3-methyl butyl acetate, hexyl-2-methyl butyrate, damascenone, linalool impart the specific species character. Benzaldehyde intensifies the pip note. 

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