Watermelon and 2,6-Dimethyl-5-heptenal (FEMA#2389)

Sweet flavor components are the esters found in many fruits: ethyl butyrate, ethyl acetate, ethyl isobutyrate and the crystals used in most fruit flavors: vanillin and maltol. A light sweet floral note is needed to balance the harshness of the aldehyde: geranyl acetate, octyl butyrate, and methyl heptanoate. The ketone, anisyl acetone, can add the fruity, seedy note found in watermelon. Aldehyes, like octanal and 2,5-dimethyl-5-heptenal add that subtle sharp rind note, but be careful.

 

http://flavorscientist.com/2016/05/28/watermelon-and-26-dimethyl-5-heptenal-fema2389/ 

The History of Banana Flavoring

Until the closing decades of the nineteenth century, bananas were quite rare in the United States. Most Americans wouldn’t get a taste of bananas until the 1876 Centennial Exhibition in Philadelphia, where over ten million people got the chance to try the fruit, wrapped in foil and sold for a dime. And while multiple varieties of bananas were initially available in U.S. markets, by the 1890s, the Gros Michel reigned supreme.

The history of banana flavouring

 Inside the Lab That’s Inventing Your Next Favorite Flavor

There are few entities in the world where the question of how things taste, and what they taste like, looms larger than with the global flavoring giant McCormick.

http://www.wired.com/2016/05/inside-lab-thats-inventing-next-favorite-flavor/