Fruit Flavor in liquid Dairy products

Among the fruit flavors and fragrances suitable for dairy products, strawberries are the first, as well as pineapple, grape, peach, apple and so on. In order to suit the natural charm of dairy products, fruit flavors and fragrances used in such products are required to have a strong sense of nature.

In addition, due to the substantial increase in the use of fruit juice and pulp dairy products and the harmony with fruit juice and pulp aroma, the extensive use of natural flavors and fragrances has become an inevitable trend.

Strawberry flavors and fragrances can be divided into two categories: natural type and jam type. Most of the natural types used in dairy products are fragrant with fresh strawberries. From the point of view of the characteristics of the components, using the natural ingredients of foliol, linalool, lactone and maltol as the main aroma, skillfully matched with the aroma of fatty acids, the effect is better (Saudi Arabia food Ingredient supplier) .

In dairy drinks, leaf alcohols are used to emphasize fragrance (Saudi Arabia food flavour supplier) , and lactone is used to enhance the type of milk feeling is more in line with hobby.

The ripe flavor with a sense of fruit juice is the mainstream in pineapple flavors and fragrances. The main aroma components are allyl ester-centered thiopropionates, maltophenols and citrus oils. Sometimes with the use of fruit juices and natural spices (Saudi Arabia food flavour wholesale) , the future development trend is fresh fruit flavors and fragrances (Saudi Arabia food flavour wholesale) .

Yellow peach type is the main flavor in peach flavor. recently, there have been white peach type with emphasis on fragrance and freshness and ripe flavor similar to yellow peach, but ripe flavor with more emphasis on sweet rhyme is on the market.

In grape flavors, the top flavor is mainly composed of sweet ethyl ester and o-aminobenzoate. Recently, there is a kind of "giant peak (Saudi Arabia food flavour supplier) " grape flavor made from fresh grapes, but in any case, the key to preparing grape flavor is how to restrain the green smell of fresh grapes and enhance the intensity and sweetness of the aroma. At present, the most remarkable achievements in fruit flavors and fragrances are the high utilization of the analysis results of natural organic compounds and the effective use of new flavor materials such as natural equivalents.