Three ways to create Indian mango flavour

- Last updated on GMT

Its sensory spectrum is huge
Its sensory spectrum is huge

Related tags: Flavor, Taste

Sensient Flavors has analysed the sensory attributes of three varieties of Indian mango – alphonso, kesar and badami – to produce a range of natural mango flavourings for drinks. The base for these flavours is Sensient’s natural extracts, which are derived using proprietary technology.

Known as the ‘King of mangoes’, alphonso has an aromatic, rich and very sweet flavour. Kesar provides intensely fruity and citrusy notes, while the badami variety is recognised for its distinctive tropical fruit notes. The three flavours can be labelled as ‘natural mango flavourings with other natural flavourings’. Also available is a 95/5 variant based on alphonso extract, which can be declared as ‘Natural mango flavour’.

Hans-Juergen Sachs, general manager, Sensient Flavors Bremen, Germany, says: “The sensory spectrum of mangoes is huge from rich and very sweet through fruity and fresh to tropical. With our expertise and creative skills, we can develop taste experiences tailored to any beverage application.”

Related topics: NPD, Drinks, Flavours and colours

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