Moreover, tea pairs well with tequila-based on ethyl acetate and isobutanol. ![]() Spice and coffee work particularly well with whiskey, as those pairings share the compound eugenol flavor. “Using our analysis, we can identify esters as key compounds in rum – these pair well with tropical, fruity profiles like guava and passion fruit,” Vicky Berry, European business development manager at Synergy Flavours tells FoodIngredientsFirst. The pairing charts focus on tequila, rum, vodka, whiskey and gin. The company has created analytical pairing charts which show how flavors match with key compounds in alcohol. The botanical range has also been expanded with new profiles such as sloe, dandelion, passionflower and juniper. More specifically, scotch bonnet, chili and peppercorns are infused to achieve this note.Īnalytical pairing charts Synergy Flavours has created analytical pairing charts to show how flavors pair with key compounds in alcohol. Synergy has layered its flavor profiles with extracts that infuse warmth in the same way that a gin or whisky delivers a burning sensation. ![]() The space is ignited with innovations that replicate the same flavor profiles of alcoholic beverages of caliber. The appetite for low- and non-alcoholic beverages for an indulgent experience without the negative consequences, is gaining traction. With consumption of low and no-alcohol expected to grow by 31% within two years as more people move toward healthier drinking choices, Synergy Flavours has developed a range of low-and no-alcohol beverages featuring bitters, fermented notes, gin, pink gin, aperitif and rum flavors.
0 Comments
Leave a Reply. |