Fruit flavor

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Fruit esters
Fruit esters; R1 and R2 are organyl residues, e.g. B. alkyl groups.
R 1 and R 2 are organyl groups , e.g. B. alkyl groups . The ester group is marked in blue .

The fruit aroma is a typical characteristic of various types of fruit . The aroma often consists of a large number of different compounds , a large proportion of which are called fruit esters . This refers to esters of short to medium-length carboxylic acids and alcohols . Lactones ( inner = cyclic esters) are occasionally found in fruit flavors. Other fruit flavors belong to the organochemical groups of alcohols, aldehydes or ketones .

The proportion of the aroma in the total weight of the fresh fruit is often less than 30 mg / kg. The main components of many fruit flavors are now commercially obtained from natural flavors and nature-identical flavors and are used to flavor a wide variety of foods and cosmetics.

Main components of various fruit flavors

Only the key flavorings are listed below.

pineapple

4-Hydroxy-2,5-dimethyl-3 (2 H ) -furanone ("HD3F", Furaneol ® ), ( S ) -2-methylbutyric acid ethyl ester and the like. a.

Apple

Essentially, esters , aldehydes and alcohols are involved in the apple aroma. The most important esters include 2-methylbutyric acid ethyl ester , butyric acid ethyl ester , acetic acid 2-methylbutyl ester , acetic acid n- butyl ester and acetic acid hexyl ester . Hexanal and ( E ) -2 are among the aldehydes, some of which only arise when chewing or chewing in the mouth through a very rapid enzymatic conversion of fatty acids and which are often referred to as green notes (taste of green apples, such as Granny Smith ) -Hexenal . In the case of alcohols, 1-butanol , 2-methylbutanol , 1-hexanol and ( E ) -2-hexen-1-ol are important. Other key flavors in apples are β- damascenone and α- farnese .

Apricot

( R ) - γ-decalactone , δ-decalactone , terpineol , geraniol , linalool , 2-methylbutyric acid

banana

Amyl acetate , 3-methylbutyl butyrate, 3-methylbutyl 3-methylbutyl ester

pear

Amyl acetate , (2 E , 4 Z ) -Deca-2,4-dienoic acid ethyl ester

blackberry

2-heptanol , terpineol, 1-hexanol, 2-heptanone

strawberry

4-Hydroxy-2,5-dimethyl-3 (2 H ) -furanone ("HD3F", Furaneol ® ), ( R ) -γ-decalactone, ( E ) -2-hexen-1-ol, ( E ) - 2-hexenal, acetic acid- ( E ) -2-hexen-1-yl ester, linalool, anthranilic acid methyl ester , butyric acid ethyl ester, hexanoic acid ethyl ester

The so-called "strawberry aldehyde" (not an aldehyde!) Ethyl methylphenyl glycidate or 2,3-epoxy-3-methyl-3-phenylpropanoic acid ethyl ester smells strongly of strawberries, but is not found in them.

Grapefruit

Main components in the juice: ( R ) -1- p- menthen-1-thiol ( thioterpineol ), but also butyric acid ethyl ester, ( Z ) -3-hexenal , 1-hepten-3-one, 4-mercapto-4-methylpentan-2 -on; in peel oil: (+) - nootkaton

raspberry

Raspberry ketone , but also α- / β- ionone and theaspiran

cherry

Benzaldehyde , hexanal , ( E ) -2-hexenal, phenylacetaldehyde , ( E , Z ) -Nona-2,6-dien-1-al, eugenol

kiwi

Main components in fresh kiwi fruit puree: 3-methyl-2-butanone, 3-hydroxy-2-butanone, ( E ) -2-hexenal, 3-hydroxybutyric acid ethyl ester , phenylethyl alcohol , α-terpineol, geraniol

tangerine

Thymol , N -methyl anthranilic acid methyl ester

melon

( Z ) -6-nonenal, 2,6-dimethyl-5-heptenal

orange

( R ) - Limonene , but also acetaldehyde , ( Z ) -3-hexenal, decanal , trans -4,5-epoxy- ( E ) -2-decenal

Orange Oil: neryl acetate (neryl acetate) and octyl acetate (octyl)

Passion fruit (maracuja)

The odor is determined by 2-methyl-4-propyl-1,3-oxathiane β- ionone , butyric acid ethyl ester , hexanoic acid ethyl ester, butyric acid hexyl ester , hexanoic acid hexyl ester

peach

Esters of acetic acid , lactones [e.g. B. ( R ) -γ-decalactone], hexanal, benzaldehyde and the like. a.

plum

Linalool , benzaldehyde, methyl cinnamate , ( R ) -γ-decalactone, C 6 aldehydes

quince

( E ) - / ( Z ) - Marmelolactone , α-Farnese, 2-methylbutyric acid ethyl ester, hexanol, 3-hydroxy-β-ionol and 5,6-dihydroxy-β-ionone

Blackcurrant

4-methoxy-2-methyl-2-butanethiol

lemon

Citral ( isomeric mixture of geranial / neral), but also linalool, myrcene and ( R ) -limons

Carboxylic acid ester occurrence in fruits (selection)

  • pineapple

  • Apple

  • apricot

  • banana

  • pear

  • blackberry

  • strawberry

  • Grapefruit

  • raspberry

  • cherry

  • kiwi

  • tangerine

  • melon

  • orange

  • Passion fruit

  • peach

  • plum

  • quince

  • Blackcurrant

  • lemon

See also

literature

  • YH Hui (Ed.): Handbook of fruit and vegetable flavors. Wiley, Hoboken 2010 ( limited preview in Google Book Search).
  • ID Morton, AJ MacLeod: Food flavors. Part C: The flavor of fruits. Elsevier, Amsterdam a. a. 1990.
  • DJ Rowe: Chemistry and technology of flavors and fragrances. Blackwell, Oxford et al. a. 2005 ( limited preview in Google Book Search).

Individual evidence

  1. ↑ a b c d e f H.-D. Belitz et al. a .: Textbook of food chemistry . 5th edition. Springer, Berlin a. a. 2001, pp. 821–825 ( limited preview in Google book search).
  2. ↑ a b c d e f Entry on fruit flavors. In: Römpp Online . Georg Thieme Verlag, accessed on March 26, 2016.
  3. ↑ a b c d e R. Ebermann, I. Elmadfa: Textbook food chemistry and nutrition . 2nd Edition. Springer, Vienna and New York 2011, pp. 420–425 ( limited preview in Google book search).
  4. ↑ MJ Jordán u. a .: Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC / GC-O . In: J. Agric. Food Chem. 2002, 50, 5386-5390. PMID 12207479
  5. ↑ a b W. Legrum: Fragrances, between stench and fragrance . Vieweg + Teubner, Wiesbaden 2011, p. 88 ( limited preview in the Google book search).
  6. ↑ W. Ternes: Scientific basics of food preparation . 3. Edition. Behr's Verlag, Hamburg 2008, p. 824 ( limited preview in the Google book search).