How is peach flavoring so easily captured in gummies, water, etc, when so many other flavors taste obviously fake?
In: Chemistry
Peaches have less chemical complexity than something like a watermelon for instance. With a peach, scientists have discovered the right set of flavor molecules, sometimes referred to as esters, that create the proper taste of a peach. I also believe the main molecular component that gives a peach its taste can be used as a food additive, like the molecule found in apples.
In contrast, the flavor molecule that makes up the most common watermelon taste; red innards, green rind, is referred to as an aldehyde, and isn’t as simple. This molecule is too unstable to be made into a food additive. To top it off, watermelons (like bananas) have an incredibly rich and complex flavor profile in terms of chemical makeup. You also have far more varieties of a watermelon (also like bananas) than you do a peach, making it ever the more complicated. Unless somebody finds something that mimics the watermelon aldehyde properly, or can create a stable compound using it, you’re stuck with not really watermelon flavored watermelon candy and/or treats.
EDIT: My new top comment is about peaches, watermelons, and bananas. I’m confused.
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