Abstract
ABSTRACTVariable organoleptic qualities and GC composition of a commercial cherry flavor were traced by GC‐MS to four variable components, benzaldehyde, tolualdehyde and their corresponding propylene glycol acetals. The formation of flavorless acetals was shown to consume 40–70% of the most important cherry flavor components between manufacture and use. The formation of acetals in propylene glycol flavor solvents was investigated with a variety of flavor‐important aldehydes. Acetals are quite stable under neutral and alkaline conditions and are only hydrolyzed by dilute mineral acids or moderate heat treatment. Utilization of flavors containing an unsuspected and unknown amount of acetal in food applications where hydrolysis does not take place can result in variable product flavor quality.
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