Fruit Juice and Flavor
There has been a long association between fruit juices and flavorings. Traditionally, fruit flavorings were some of the earliest types available and because of their relative simplicity, they have often been used to enhance or substitute for fruit juices in beverages.
Fruit juices and their components also play a very important part in many flavorings, with concentrated frequently used as a base to which other components may be added.
With the growth in interest and demand for natural flavors, fruit juice components are an essential source of these ingredients, although they are rarely, if ever, combined in the same proportions as in the original fruit juice.
The biological function of fruits is to be attractive to animas to ensure distribution of the seed via animal feces or in then case of larger fruits, to provide a bed of rotting humus in which the seed may develop.
In contrast to many other vegetable products such as cereals the starting point for juice production is the tender freshly fruit which is prone to more r less rapid decay.
This instability is increased once the fruit is broken to initiate a process and in consequence, all man’s early attempts to utilize fruit juices ended in fermented products such as wine or cider.
Early in the nineteenth century, Appert (1775-1841) showed that fruit juices should be stabilized by heat treatment after bottling and in 1860 the discoveries of Pasteur provided a scientific background for this observation.
In both Europe and the United States, the commercial production of pasteurized fruit juice began late in the nineteenth century, but it was not until the second quarter of the twentieth century that technical and commercial development of fruit juice really began to significant.
With availability of fruit juice came increasing consumption and their incorporation into other products such as soft drinks.
The word-wide availability of fruit juices is now taken for granted and the manufacturing industry is large complex and well organized.
There has always been a close link between flavorings and fruit juices, with synthetic materials used to extend and enhance juices. Juices themselves, particularly concentrates and volatile fractions are being increasingly used as components of flavorings. This trend has become more noticeable as the demand for natural flavorings has increased.
Fruit Juice and Flavor
