Fischer, N

Food Australia [Food Aust.], vol. 50, no. 4, pp. 165-168, Apr 1998

The tropical and sub-tropical regions of the world represent an almost inexhaustible reserve of highly aromatic fruits. Most of these fruits are little known in the western world, although many types already enjoy considerable market significance on a regional basis. At present we are experiencing an increase in the cultivation of and trade in many tropical fruits. Those that are familiar and widely used commercially include: mango (Mangifera indica L.), passion fruit (Passiflora edulis L.) guava (Psidium guajava L.), kiwi (Actinidia sinensis Planchon) and papaya (Carica papaya L,) Other types, like breadfruit (Artocarpus communis J. R. & G. Forst), jackfruit (Artocarpus integrifolia L.), cherimoya (Annono cherimoia Mill.) and carambola (Averrhoa carombolo, L.), are likely to increase in importance in the world market in future. Tropical fruits generally have high aroma and flavour intensity and the frequently unusual and attractive aroma profiles that are crucial to the consumer. Many of these fruits, are also of high physiological value which also favours their increasing popularity. In the following paper, the question of which flavour components are responsible for these popular "tropical exotic" flavour notes will be examined using data from the literature and the results of our own investigations.