Terpene Steinobst-Aromen

Stone fruit flavors taste sweet, slightly sharp and juicy - they originate from drupes. A drupe is a fruit that contains one large hard seed or "stone" at its center. Apricots, nectarines plus cherries all fall into this category.

Terpenes like myrcene, linalool, beta caryophyllene and benzaldehyde determine much of the aroma found in stone fruit. Myrcene supplies the ripe, musky sweetness detected in peaches plus apricots. Benzaldehyde creates the clean, slightly nutty odor identified with cherries.

Stone fruit terpenes deliver a soft, warm sweetness - tropical fruits hit with sharp acid. Berries give a bright tart snap. Tropical taste relies on limonene and valencene for sharp, zesty sparks. Stone fruit aroma rests on an even blend of myrcene plus linalool. The result is a smooth scent that feels almost like a flower.

Stone fruit flavor stays steady when heat is used but the temperature has to remain inside a tight span. Heat delicate floral terpenes like linalool degrade once the heat rises too high - those parts enter the mix close to the end of the process so the sweet, juicy nature of the stone fruit is preserved.