A complete reconstruction of the organoleptic effect of natural products was always considered the ideal objective in the creation of aroma compositions. The successful naturally scented goods must satisfy consumers for whom fresh fruits, vegetables, herbs, and flowers are always available as unquestionable points of reference for the taste and smell of the “real thing.”
The growing trend of “back to nature,” combined with sophistication of public taste, challenges our industry to offer highest quality, yet reasonably priced natural ingredients which will provide the full spectrum of aroma nuances.
Distillation, being a major recovery and separation technique in the production of the aroma constituents, cannot alone fufill this objective due to the following general drawbacks:
