The chemistry of Black Cherry
THE CHEMISTRY OF BLACK CHERRY
The aroma of the black cherry differs abundantly from that of the Marasca. Concentrated black cherry juice forms the basis of interesting uses in syrups, beverages and other products and is the most imitated for confectionery applications but also for beverage flavorings.
Black cherry imitations have been set on the use of benzoic aldehyde and bitter almond essential oil as the fundamental base and other side products to exploit and sweeten its note. The choice and percentage ratio of the side products is contingent on the use of the flavor itself.
In the case of use in candies, one may exceed the quantity number of the various esters, while for flavorings intended for soft drinks, some essential oils may be successfully used. Wanting therefore to exemplify the imitation, next to benzoic aldehyde (which will account for 20 to 35 percent of the weight of the composition) we frequently find ethyl acetate used almost with the same ratios.
Other frequently used esters include
ethyl butyrate,
amyl acetate,
amyl valerianate,
anisyl acetate, and
ethyl benzoate.
Vanillin is dosed in fairly large amounts (2 to 5 percent) but a little heliotropine can also be used with it.
Cinnamic aldehyde, eugenol, rhodinol, citronellol, enanthic ether, alpha or beta ionone are effect products that can be replaced by cinnamon essential oil, carnation essential oil, rose absolute, Iris butter, grape seed essential oil, if necessary.
Coriander essential oil, and lemon essential oil are also used in some formulations, while gamma undecalactone and methyl phenyl glycidate are detected in others.
Some synthetic products not found in nature have a cherry aroma that lends itself well to the addition of black cherry. They are: cyclohexyl cinnamate, cyclohexyl formate , omp toluic aldehyde, to which allyl isovalerianate can also be added.
Original text in italian extracted from “aromatizzazione” by professor G fenaroli.
Photo by Vino Li, Chris Liverani on Unsplash