Honey Peach Flavour
Honey Peach Flavour is a compounded fruit flavouring built to reproduce the aroma of the white fleshed honey peach, a sweeter and more floral cultivar type than the yellow clingstone peach used in canning. The profile rests on the C10 and C11 gamma lactones, principally gamma decalactone and gamma undecalactone, which carry the creamy peach body and are the character impact compounds of the fruit. Around them sit benzaldehyde for the stone fruit kernel note, esters such as ethyl butyrate and hexyl acetate for the juicy top, linalool and other terpene alcohols for the floral lift that distinguishes honey peach, and cis 3 hexenol for the fresh green edge.
Formats run from a water miscible liquid in propylene glycol or ethanol for beverage and dairy work, through an emulsion stabilised with gum acacia or modified starch where cloud is wanted in a drink, to an oil soluble concentrate for fat continuous systems and a spray dried powder for dry mixes. The ester and aldehyde fraction is volatile and thins on open heating, while the lactones are comparatively heat stable, so bakery and retort constructions carry a heavier lactone load. Typical dosage in a finished beverage is between 0.05 and 0.2 percent.
We source bulk Honey Peach Flavour from top China manufacturers for our partners. The manufacturer is in Tianjin. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Flavours and Aromas
Specifications
| Item | Specification |
|---|---|
| Appearance | Clear pale yellow to amber liquid, free of sediment |
| Odour and Taste | Characteristic ripe honey peach, true to reference sample |
| Solubility | Miscible with water at declared dosage, no separation or ringing |
| Relative Density at 25 degrees Celsius | 1.000 to 1.080 |
| Refractive Index at 20 degrees Celsius | 1.410 to 1.450 |
| Acid Value | Not more than 5.0 mg KOH per gram |
| Ethanol Content | As declared, plus or minus 2.0 percent |
| Gas Chromatography Profile | Conforms to reference chromatogram |
| Water Content | As declared for the carrier system |
| Lead | Not more than 1.0 mg per kg |
| Arsenic | Not more than 1.0 mg per kg |
| Total Plate Count | Not more than 1000 cfu per gram |
| Yeast and Mould | Not more than 50 cfu per gram |
| Salmonella | Absent in 25 g |
Common Markets Grades
The first distinction is labelling status. Natural grades take their whole flavouring fraction from food sources, with the lactones obtained by fermentation and the fruit notes from peach juice concentrate or distillate, and are the more expensive option. Nature identical grades reach a similar profile with synthesised lactones, esters and aldehydes. The two carry different declarations in the finished product.
The second is construction against application. Beverage grades are clear water miscible solutions or cloud emulsions, and the emulsions are graded on droplet size and ring resistance since the oil phase will rise and mark the neck of a bottle if the weighting is wrong. Dairy grades are reinforced to read against fat and protein binding, which suppresses part of the aroma. Bakery and confectionery grades are built on heavier components and are quoted on heat stability. Buyers also specify whether the carrier is alcohol free or propylene glycol free, flavour strength as a recommended dosage band, and organic, halal, kosher and non GMO certification.
Applications
- Still and carbonated peach drinks, where an emulsion grade supplies flavour and cloud together
- Peach flavoured tea beverages, both ready to drink and in powdered form
- Yoghurt and fermented dairy, dosed into the fruit preparation before filling
- Ice cream and frozen desserts, formulated to read at low temperature against sugar and fat
- Jellies, gummies and boiled sweets, using heat stable constructions
- Bakery fillings and fruit preparations, where a cooked peach profile is preferred
- Powdered drink mixes and instant desserts, using spray dried grades
- Alcoholic ready to drink products and flavoured beer, dosed cold after fermentation
- Canned and cup fruit products, reinforcing flavour lost during thermal processing
- Oral care and pharmaceutical syrups, masking bitter actives with a soft fruit profile
China Manufacturers of Honey Peach Flavour
Top Honey Peach Flavour manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the United States labelling of flavours as natural or artificial follows 21 CFR 101.22, which also governs characterising flavour claims where peach is named on the front of a pack. Clearance for the individual substances used comes from the FEMA GRAS programme, from 21 CFR 172.515 for synthetic flavouring substances, or from 21 CFR 182.20 for essential oils, oleoresins and natural extractives. Carriers such as propylene glycol, triacetin, gum acacia and modified starch have their own clearances.
In the European Union the framework is Regulation (EC) No 1334/2008, which maintains the Union list of authorised flavouring substances with FL numbers, defines natural flavourings and flavouring preparations, and restricts when a flavour may be named after the fruit it evokes. That regulation also sets maximum levels for certain naturally occurring substances of concern, including hydrocyanic acid, in specified foods, which is relevant where stone fruit kernel material is used. Codex has adopted general guidelines for the use of flavourings, and JECFA has evaluated the lactones, esters and aromatic aldehydes in structural groups and published specifications for many of them.
Manufacturing Process
The natural components are prepared first. Peach juice is concentrated under vacuum and the aroma stripped in that step is rectified and returned as a natural fruit distillate. Gamma decalactone, the single most important component, is produced industrially by fermentation, in which the yeast Yarrowia lipolytica performs beta oxidation on ricinoleic acid from castor oil to give a hydroxy acid that lactonises on acidification; the crude lactone is then recovered by extraction and purified by vacuum distillation. Esters are made by acid catalysed esterification of the corresponding alcohol and carboxylic acid followed by washing and fractional distillation, or by enzymatic esterification with a lipase where a natural declaration is required.
Compounding follows a flavourist formula. Components are weighed on precision balances through a verified dispensary, with potent materials dosed as pre made dilutions, and dissolved into the specified solvent under agitation. The blend is mixed, held to marry, and filtered. Emulsion grades then pass through a colloid mill and high pressure homogeniser after the gum phase is hydrated, with droplet size measured because it controls cloud stability. Powder grades are emulsified with carbohydrate carrier and spray dried at an outlet temperature low enough to retain the volatile fraction. Every lot is checked by gas chromatography against a reference chromatogram and by sensory panel.
