We all use products made with aroma ingredients on a daily basis, from household cleaners to scented candles, but you’ll find flavour and fragrance ingredients in some unusual places too.
Here are some examples of unusual uses for aroma ingredients we’ve seen in recent months, starting with one where Zanos were happy to help find the right flavour for the job.
Zanos were surprised but delighted to be asked to help supply the perfect flavour ingredients for a variety of fish bait, with the aim to prove too tempting for the fish to resist.
In the end the bait was given a caramel flavour, which seems as desirable to fish as it is to sweet-toothed humans, and was certainly one of our more unusual requests of recent times.
The aquatic aroma is just one of the examples of how flavour and fragrance can be put to innovative use – and we’ve chosen some more examples below to help with your own inspiration.
What’s your favourite flavour of jelly bean? For some of us the biggest dilemma is whether green should be apple or lime, but brands like Jelly Belly take it a step further with their Beanboozled game.
Alongside a selection of ‘nice’ flavours (including lime, if you’re still wondering about that green bean) there are identical-looking but foul-tasting ‘trick’ beans.
Green is lawn clippings, while others include mouldy cheese and dirty socks, rotten egg and the relatively tame-sounding toothpaste – all captured with a surprising amount of accuracy.
Essential oils often find their way into aromatic products and especially into hair treatments like shampoos and conditioners, but they are also linked with preventing hair loss.
Fragrance ingredients like geranium oil not only smell nice; they have also been connected with balancing sebum levels on the scalp, combating dandruff, and generally leaving hair looking and feeling healthier.
Caproic acid – also called hexanoic acid – is one of three to take its name from the Latin ‘capra’, meaning ‘goat’, along with capric acid and caprylic acid.
It is produced naturally by yeast and occurs, usually in very small quantities, in beer. In larger amounts, it imparts a flavour more closely resembling that of goat’s cheese – hence the name.
A powerful fermented cheesy, beery flavour might not sound desirable, but used in the right quantities, caproic acid is an essential aroma ingredient for anything you want to have an authentic ‘brewed’ character.
If you’ve indulged in a ‘perfume cocktail’ in the summer of 2017, you’re part of a trend that started at Cafe Royal last year and featured in the Waitrose Food and Drink Report at the end of 2016.
The cafe teamed up with Givenchy to offer ten perfumes, with customers served a drink to match the scent they found most desirable.
We all know how closely connected smell and taste are, but this put a new twist on aroma as a precursor to flavour, and a way to turn each drink into more of an experiential event.