Blackberry Flavor

Product Attribute

 Introduction

Blackberry flavor: Concentrated additive with blackberry aroma, made synthetically or from nature.
Appearance: Usually in liquid (clear/ turbid) or powder form.
Types: Natural, synthetic & nature – identical blackberry flavors.
Natural: Extracted from blackberries or related natural materials.
Synthetic: Produced through chemical synthesis methods.
Nature – identical: Artificially made, same as natural in composition.

Main Components

Green Aroma: Hexanal, trans-2-hexenol etc., for fresh green scent.
They mimic unripe blackberries’ greenish smell.
Fruity Aroma: 2 – Heptanol, isoamyl alcohol etc., key for fruity note.
Endowing rich blackberry fruit fragrance.
Ester Aroma: Ethyl acetate, propyl acetate etc., boost aroma.
Esters make aroma longer – lasting and more attractive.

Application

Applications of Blackberry Flavor within the Food and Beverage Industry
Within baking: Add to cakes, bread, etc. for blackberry flavor.
Among beverages: Used in juices, sodas to enhance blackberry taste.
Among candies: Gives unique fruity flavor to hard, soft candies, etc.
In dairy products: Adds flavor to yogurt, ice cream and cheese.
Applications among the Cosmetics and Toiletries Industry
Among perfumes: Blends to create unique and layered scents.
Among toiletries: Added to shampoo, shower gel for fragrant experience.
In skin care: Improves smell of creams, lotions and body milk.
For the Tobacco Industry
Added to tobacco products to improve taste and reduce irritation.
In Other Fields
For the feed industry: Improves feed smell and boosts animal appetite.
For industrial products: Masks bad smells and gives blackberry aroma.