One Of The More Commonly Used Flavoring Agents In The Food And Beverage Industry Is Citrus Flavors

 

Citrus Flavors

During the final four decades of the twentieth century, there was a significant increase in the global output of citrus fruit. The majority of citrus produced is oranges, which today account for more than 60% of global production. Compared to earlier decades, when oranges made up as much as 70% of the entire citrus production, this is a drop. This lower percentage has not been caused by a decline in orange output, but rather by the popularity of varieties of mandarin fresh fruit.

Between 1961 and 2001, orange output more than tripled, going from about 18,000,000 t in 1961 to 60,000,000 t in 2001. The last three years have seen a decrease in overall orange production due to disease, drought, and hurricanes. The predominant citrus will be sweet oranges. Although less common, other citrus varieties including lemon, grapefruit, and lime are nevertheless significant sources of Citrus Flavors.

Since ancient times, people all around the world have valued citrus as the source of different flavours. There are many different sizes, colours, and flavours of citrus fruit. Sizes range from the 3-cm Mexican or Key lime to the 40-45-cm-diameter pummelo (Citrus grandis) (C. aurantifolia). Citrus flavours range from the acidic, zesty, and distinctively light aroma of limes (Citrus aurantifolia) through the rich, sweet, and flavorful aroma and taste of sweet oranges (Citrus sinensis) to the pungent aroma and astringent taste of the citron (C. medica). The most well-known and respected of Citrus Flavors is orange flavour, a citrus flavour that has been used extensively to flavour a variety of meals and beverages.

Fresh fruit makes up over two thirds of the citrus that is produced worldwide. Citrus used as fresh fruit is unfortunately not a source for commercial flavours. However, the majority of the citrus harvest is processed in some nations with high production rates, such the USA (Florida) and Brazil. Over 90% of the orange crop in Florida is processed, making it a significant source of citrus flavouring ingredients. Although citrus fruits are generally used to make juice, other major sources of Citrus Flavors compounds from citrus fruit include the oil from the peel's outer layer, flavedo, and the condensate from manufacturing concentrated juice.

Lemon oil has been widely used to aromatize home goods, adding a fresh, light citrus/lemon fragrance, and to flavour beverages, particularly carbonated beverages. Despite having unique aroma characteristics, grapefruit, lime, and mandarin oils are only occasionally used for fragrance and flavouring purposes.