Improvement yield of applewood (Feronia limonia) flavor extract by liquid-liquid extraction with dichloromethane solvent

Suyanto, Agus; Noor, Erliza; Rusli, Meika Syahbana; Fahma, Farah

doi:10.1590/fst.47520

Cited by 2 publications

(1 citation statement)

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“…Saturated esters often have a range of fruity odors, and are frequently crucial components of fruit flavors. In the mango flavor formula, ethyl acetoacetate, ethyl 3-hydroxybutyrate, (Suyanto et al, 2022). The rum-like, brandy-like note of ethyl acetate can convey a ripe fruity aroma.…”

Section: The Obtained Typical Mango Flavor Formulamentioning

confidence: 99%

The imitation and creation of a mango flavor

ZHANG

Zhu

Zhu³

2022

Food Sci. Technol

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As one of the major fruits, mango has a very attractive flavor characteristic, and is well known for its exotic flavor. Mango flavor has widespread application in beverages, ice-creams, foods and other products. However, flavor and fragrance formulas are usually trade secrets in flavor and fragrance industries. How to imitate and create mango flavor with the aroma materials has rarely been reported. In this paper, note method was used to imitate and create a mango flavor. The notes to construct mango flavor were identified by tasting and smelling mango fruits. Mango flavor is made up of sweety note, fruity note, milky note, acidic note, green note, floral note, herbal note, and sulfury note. On the basis of these notes, aroma materials were chosen, and an initial mango flavor formula was designed. After numerous adjustments and modifications, the desired mango flavor was successfully created, and the typical mango flavor formula was obtained. The mango flavor obtained has a typical characteristic aroma of natural mango fruit. It smells fresh and harmonious.

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Section: The Obtained Typical Mango Flavor Formulamentioning

confidence: 99%