fruit flavor

Fruit flavor is a mixture used to impart a fruity taste to a wide range of products, derived from natural or artificial sources.

General Material Description

Fruit flavor represents a category of flavoring agents designed to replicate or enhance the taste of various fruits. These materials typically present as complex blends comprising volatile compounds that evoke a fruity sensory experience. Identified also as fruit dried NFB #846 (Frutarom), natural fruit flavors, or artificial fruit flavors, these formulations are widely used in confectionery, beverages, and other consumables. The sensory note is characteristically fruity, delivering fresh, sweet, and tangy nuances. For more detailed chemical information, see the PubChem entry. Fruit flavors are commonly derived from natural extracts or synthesized to replicate desired fruit profiles.

Occurrence, Applicability & Potential Uses

Fruit flavor compounds occur naturally in many fruits, imparting distinctive aromas and tastes essential for palatability. These flavors are extracted or recreated synthetically for use in flavored products of all types, including beverages, bakery goods, dairy items, and confectionery. The flavor formulations are regulated under standards such as FEMA (US) to ensure safe use within recommended levels. They serve as critical components in product development for enhancing or simulating fruit taste profiles, catering to both natural and artificial flavor demands across the food industry.

Physico-Chemical Properties Summary

As complex mixtures, fruit flavors encompass diverse volatile organic compounds with varying solubilities and volatilities influencing formulation stability and sensory longevity. Their physico-chemical properties allow them to blend readily in aqueous or lipid matrices depending on the component profile. The compounds often possess low molecular weights contributing to rapid aroma release. Stability considerations include sensitivity to heat, oxidation, and light exposure, which may alter flavor integrity. These characteristics collectively guide their incorporation into products to optimize flavor delivery and shelf-life.

FAQ

What is fruit flavor and how is it used?

Fruit flavor refers to a blend of compounds designed to produce a fruity taste sensation in food and beverage products. It can be derived from natural sources or created synthetically to mimic particular fruit notes. This flavoring is widely used to enhance or simulate fruit tastes in a variety of consumables such as confectionery, beverages, and dairy products. Its application allows manufacturers to achieve consistent flavor profiles and improve product appeal without relying solely on fresh fruit ingredients.

Where do fruit flavors come from and what are their typical applications?

Fruit flavors originate from extracts of natural fruit or through chemical synthesis replicating fruit aroma compounds. The natural variants often involve distillation or solvent extraction methods from fruit sources, whereas artificial flavors combine individual aromatic chemicals. Applications extend across flavored products of all types, including soft drinks, candies, baked goods, and dairy items. The versatility of fruit flavors enables their use in formulations needing either authentic fruit character or intensified fruity aromas.

Are there safety standards or regulations governing the use of fruit flavors?

Use of fruit flavors in food products is subject to regulatory oversight, with agencies like FEMA (US) providing guidelines on acceptable usage levels to ensure consumer safety. These standards assess flavor components for toxicity and recommend maximum concentrations to mitigate health risks. Although no specific hazard classifications are identified for typical fruit flavor mixtures, manufacturers must comply with such regulations. Additionally, fruit flavors are designated for ingestion and are generally not recommended for fragrance purposes, indicating their intended use scope.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

None found

Publications by PubMed
Covalent attachment of lipases on glyoxyl-agarose beads: Application in fruit flavor and biodiesel synthesis.
Deciphering gamma-decalactone biosynthesis in strawberry fruit using a combination of genetic mapping, RNA-Seq and eQTL analyses.
Identification of a strawberry flavor gene candidate using an integrated genetic-genomic-analytical chemistry approach.
Effects of rootstock/scion combinations on the flavor of citrus fruit.
Isolation, expression, and characterization of a hydroperoxide lyase gene from cucumber.
Metabolic engineering of aroma components in fruits.
Characterization of three novel isoprenyl diphosphate synthases from the terpenoid rich mango fruit.
The flavor of pomegranate fruit: a review.
Role of 3-methyl-2,4-nonanedione in the flavor of aged red wines.
Integration of metabolomics and subcellular organelle expression microarray to increase understanding the organic acid changes in post-harvest citrus fruit.
Genetic challenges of flavor improvement in tomato.
Cell wall, cell membrane, and volatile metabolism are altered by antioxidant treatment, temperature shifts, and peel necrosis during apple fruit storage.
Induced mutation in β-CAROTENE HYDROXYLASE results in accumulation of β-carotene and conversion of red to orange color in pepper fruit.
Rapid tomato volatile profiling by using proton-transfer reaction mass spectrometry (PTR-MS).
Genetic analysis of strawberry fruit aroma and identification of O-methyltransferase FaOMT as the locus controlling natural variation in mesifurane content.
Changes in the transcriptome of 'Mor' mandarin flesh during storage: emphasis on molecular regulation of fruit flavor deterioration.
Production of volatile metabolites by grape-associated microorganisms.
Effect of liberibacter infection (huanglongbing disease) of citrus on orange fruit physiology and fruit/fruit juice quality: chemical and physical analyses.
A role for differential glycoconjugation in the emission of phenylpropanoid volatiles from tomato fruit discovered using a metabolic data fusion approach.
Loss of autumn colors under domestication: a byproduct of selection for fruit flavor?
Variability for free sugars and organic acids in Capsicum chinense.
Overaccumulation of higher polyamines in ripening transgenic tomato fruit revives metabolic memory, upregulates anabolism-related genes, and positively impacts nutritional quality.
An alcohol acyl transferase from apple (cv. Royal Gala), MpAAT1, produces esters involved in apple fruit flavor.
Gain and loss of fruit flavor compounds produced by wild and cultivated strawberry species.
Effect of down-regulation of ethylene biosynthesis on fruit flavor complex in apple fruit.
Citrus fruit bitter flavors: isolation and functional characterization of the gene Cm1,2RhaT encoding a 1,2 rhamnosyltransferase, a key enzyme in the biosynthesis of the bitter flavonoids of citrus.
Identification of a specific isoform of tomato lipoxygenase (TomloxC) involved in the generation of fatty acid-derived flavor compounds.
Functional characterization of enzymes forming volatile esters from strawberry and banana.
Controlled continuous flow delivery system for investigating taste-aroma interactions.
Citrus fruit flavor and aroma biosynthesis: isolation, functional characterization, and developmental regulation of Cstps1, a key gene in the production of the sesquiterpene aroma compound valencene.
Eating patterns and obesity in children. The Bogalusa Heart Study.
Residue uptake and storage responses of Tarocco blood oranges after preharvest thiabendazole spray and postharvest heat treatment.
Identification of the SAAT gene involved in strawberry flavor biogenesis by use of DNA microarrays.
Genetic manipulation of alcohol dehydrogenase levels in ripening tomato fruit affects the balance of some flavor aldehydes and alcohols

Other Information

Wikipedia:

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General Material Information

Trivial Name	fruit flavor
Synonyms	fruit dried NFB #846 (Frutarom) fruit flavor natural fruit flavor systems fruit flavors artificial fruit flavors natural fruit flavors

Suppliers

Abelei Flavors	BeYonde
ENNOLYS	Flavor Producers
Florida Worldwide Citrus Products	Frutarom
H. B. Taylor	IFF
Kerry	LifeWise
Natural Flavors	P.A. Aromatics Flavours
Tastepoint	Lesaffre Yeast Corporation/ENNOLYS
FRUTAROM USA INC,

PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Fruity
fruity, tropical, berry, fruit tropical fruit, fruit ripe fruit, fruit overripe fruit, fruit dried fruit
General comment	Need more intense fruit? fruity

Safety Information

Safety information


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for fruit flavor usage levels up to:
	not for fragrance use.

Safety references

None found