Engineering and fabrication

What are the components of a natural peach flavor?

We are in the process of trying to develop a natural peach flavor. We need some assistance in characterizing what the essential flavor components are.

Public Comments

1. Natural Peach Flavor? Yeah..a peach!


2. TRY REAL PEACHES


3. yahooooooooooooooooooooooooooooooooooooooo


4. The key component is gamma-decalactone.

   (Dufosse, L.; Blin-Perrin, C.; Souchon, I.; Feron, G. 2002. Microbial production of flavors for the food industry. A case study on the production of gamma-decalactone, the key compound of peach flavor, by the yeasts Sporidiobolus sp. Food Science and Biotechnology. 11(2):192-202.)

   Also, the following sources may be useful. (You have to buy them from the journal if you want them...or maybe try to find them at a local university library.)

   TIVolatile flavor components in concentrated peach pulp.

   DA01 Jul 1997

   DTJournal Article

   AUKyoung-Hae Lee; Young-Chun Lee

   PY1996

   ADDep. of Food Tech., DongNam Health Junior Coll., 695-1 Jungja-dong, Jangan-gu, Suwon, Kyonggi-do 440-714, Korea

   SOKorean Journal of Food Science and Technology 28 2 226-231

   RF29 ref.

   LAKorean with English summary

   SN0367-6293

   ABA serum-pulp method was used to concentrate peach pulp, with aroma recovery. Separated serum was concentrated 5× at 50-55°C and 30-50 mm Hg and recombined with insoluble pulp and aroma fraction, to make a double strength pulp. GC and GC/MS analyses and sensory analysis indicated that flavour quality of conc. pulp was significantly improved by addition of aroma fractions. 10% aroma recovery appeared appropriate for peach pulp. [From En summ.]

   TIAdvances in natural flavors and materials.

   DA01 May 1995

   DTJournal Article

   AUTyrrell, M.

   PY1995

   ADFlavor R&D, Givaudan-Roure Corp., 100 Delawanna Ave., Clifton, NJ 07015, USA

   SOPerfumer & Flavorist 20 1 13-15, 18, 20-21

   RF1 ref.

   LAEnglish

   SN0272-2666

   ABManufacture of natural flavourings for foods and beverages is discussed with reference to: definitions and principal requirements for natural flavourings; traditional technologies for obtaining natural flavour components; products of plant or animal metabolism (e.g. natural plant isolates); use of enzymic or microbial action; heat processing of natural precursor ingredients; and use of traditional plant materials and essential oil blends. Examples are also presented for natural formulations for black cherry, strawberry, cocoa/chocolate, peach, and dairy flavours known as natural flavour WONF (with other natural flavours). These formulations contain a characterizing flavour from the product whose flavour is being simulated plus other natural flavours which resemble or reinforce the characterizing flavour.

   TIDynamic headspace concentration and gas chromatography of volatile flavor components in peach.

   DA01 Jan 1991

   DTJournal Article

   AUNarendra Narain; Hsieh, T. C. Y.; Johnson, C. E.

   PY1990

   ADCorrespondence (Reprint) address, T. C. Y. Hsieh, Dep. of Food Sci., Louisiana Agric. Exp. Sta., Baton Rouge, LA 70803-4200, USA

   SOJournal of Food Science 55 5 1303-1307

   RF33 ref.

   LAEnglish

   SN0022-1147

   ABDynamic headspace concn. was used to trap peach flavour volatiles from a promising cv. under development [LSUAC 84-A3-54]. Components were separated and identified by high resolution GC and MS. 110 compounds including alcohols, aldehydes, alkanes, esters, ketones, aromatic hydrocarbons, sulphur-containing compounds and some miscellaneous compounds were positively or tentatively identified. 46 compounds were positively identified in peach for the first time.

   TIFlavor enhancement.

   DA01 Feb 1981

   DTPatent

   AUSprecker, M. A.; Vock, M. H.; Schmitt, F. L.; Vinals, J.; Kiwala, J. International Flavors & Fragrances Inc.

   PY1980

   SOUnited States Patent

   PN4 209 543

   LAEnglish

   ABThe flavour of foods having pear, peach or apricot flavours is enhanced by the addition of mixtures of acetyl hydrindacenes.