During
fruit ripeness cells change their
structural organization and enzymes that
normally are involved into the growth and
maintenance of the plant are able to work into
different substrates lipids amino acids, sugars
Lipids
amino acids and sugars are converted
into low weight, volatile, sensory molecules.
Food and Flavours extracts from fruit and vegetables FTNF waterphase aroma, transparent, shelf stable ingredients for food and cosmetic.
Some example:
• Passion Fruit Waterphase Aroma (both purple and yellow variety)
• Pineapple Waterphase Aroma (MD2 and Perola variety)
• Melon Waterphase Aroma
• Strawberry Waterphase Aroma