Tomato Flavor

Product Attribute

Introduction

Tomato flavor is a food additive or spice product.
It’s made by mimicking natural tomato’s flavor and aroma.
Analyze flavor and aroma components in tomato fruits.
Use physical extraction, chemical synthesis and biotech.
Scientifically mix spices and additives for tomato flavor.

Main Components

Volatile Aroma Components
Aldehydes: Hexanal, etc., source of fresh grassy top – notes.
Alcohols: Leaf alcohol, etc., harmonize aroma, add freshness.
Esters: Ethyl acetate, etc., add fruity and sweet aroma.
Terpenoids: From β – carotene, like β – ionone, give unique after – notes.
Non – volatile Flavor Components
Organic Acids: Malic acid, etc., give sweet – sour taste, balance flavor.
Sugars: Glucose, etc., bring sweetness, form unique flavor.
Amino Acids & Peptides: Contain various acids, enhance flavor richness.

Application

Food Industry:
Seasonings: Widely used in ketchup, sauces, etc.
Improves taste and quality.
Drinks: Added to tomato juice and other drinks.
Frozen Foods: Used in dumplings, pizzas with tomato fillings.
Maintains and strengthens tomato flavor after freezing.
Snack Foods: Used in tomato-flavored chips, cookies.
Adds unique flavor, boosts market competitiveness.
Daily Chemicals Industry:
Air Fresheners: Used to make air fresheners.
The scent covers odors, creates a cozy atmosphere.
Skin Care Products: Added to creams, lotions, etc.
Brings pleasant experience, may nourish skin.

Production Process

First, pre-treat natural tomato materials, like washing and crushing.
Then, extract aroma and flavor by distillation, extraction, etc.
Some key components may need chemical synthesis.
Next, mix extracted and synthesized components with additives.
Follow a precise formula to achieve desired flavor and aroma.
Finally, make finished tomato flavor after filtering and sterilizing.