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Taro flavor, with its distinctive aroma and rich flavor, is loved and widely used in cuisine. Due to its popularity, there is an increasing demand for taro flavor to enhance the taste of dishes, making them both flavorful and convenient. Understanding this, PEROMA has conducted research and production to meet the highest quality standards for Taro Flavor, providing customers with the perfect choice. Let’s explore more details about PEROMA’s Taro Flavor in the following article.
INTRODUCING TARO FLAVOR
Taro, with its distinctive aroma and rich, creamy flavor, holds a significant place in Vietnamese culinary culture and is used for various purposes. It is utilized in savory dishes such as stews and soups, as well as in sweet treats like desserts, ice creams, bubble teas, and smoothies. The versatility of taro flavor is evident in its widespread usage, and the demand for taro flavor to enhance the taste of dishes is increasing steadily.
PEROMA Vietnam has introduced a range of taro flavor products to meet the high demand and popularity in the market. These products are carefully crafted with diverse notes and profiles to provide customers with a wide range of choices and distinctive characteristics for their specific purposes.
TARO’S AROMATIC NOTES AT PEROMA
The R&D team at PEROMA conducts in-depth research and analysis on the aromatic notes of taro when cooked together with savory, starchy, fatty, and naturally sweet flavors. Specifically, during the research process:
Roasted and nutty notes
Five Pyrazine compounds in the formula create the nutty flavor, including 2,3,5-Trimethylpyrazine, 2,3-Dimethylpyrazine, 2-Methyl-3-Methylthiopyrazine, 2-Methoxy-3-Methylpyrazine, and 2-Acetylpyrazine. These Pyrazine compounds are primarily used in the taro flavor to create the roasted and nutty notes.
Cooked and starchy notes
To create the natural flavor of cooked taro and starch, 3-(Methylthio) Propanol plays a key role, along with the addition of Methyl Sulfide, which has a strong, sweet aroma reminiscent of vegetables, corn, and roots. 2,3-Butadione contributes a characteristic buttery, creamy, and sweet milk scent. Certain volatile fatty compounds containing nitrogen or sulfur atoms, such as Dialkyl Sulfide, Alkyl Thiol, and Disulfide, are important aroma constituents widely present in food and spices. Butyl Butyryl Lactate imparts a similar aroma to milk, light cheese, butter, and cream. They are primarily used in the formula to create butter, milk, and cheese nuances.
Fatty notes
Lactones compounds are used in the formula to bring the fatty flavor, such as coconut milk, enhancing the overall aroma. δ-Lactones, Decalactone, δ-Decalactone, δ-Undecalactone, γ-Nonalactone, each compound carries different characteristic fatty notes (δ-Decalactone has an oily, coconut wax-like aroma; δ-Undecalactone has a rich, creamy, buttery scent…), but the harmonious combination in appropriate proportions creates the distinct flavor profile of the taro flavor.
Natural sweet notes
Finally, the components responsible for the natural sweet flavor are Maltol and Ethyl maltol. Maltol is characterized by its sweet, caramel, and cotton candy-like taste, commonly found in fruity and berry aromas. It is used in fragrance formulations to provide a caramel-like flavor and as a flavor enhancer. Ethyl Maltol has a very sweet aroma, resembling fruits, with high stability and a sweet fruity taste. It is four to six times stronger than Maltol. It is used in fragrance compositions and as a flavor enhancer in food products.
To enhance ease of application and facilitate incorporation into industrial food products, PEROMA has introduced various forms of taro flavor:
- Liquid form, colorless
- Liquid form, purple color of taro
- Powder form, colorless
- Powder form, colored
With modern production technology using microencapsulation techniques, optimized carriers and materials are researched for powder-based formulations, or flexible solvent encapsulation technology for liquid-based flavorings. This helps the flavoring to have good aroma retention, antimicrobial properties, resistance to mold, and high heat stability.
PEROMA produces taro powder in accordance with ISO 9001, ISO 22000, and FSSC 22000 food safety management systems. Additionally, the stringent food safety inspection process ensures that the food products are of high quality and safe for consumers. Taro powder serves as a source of ingredients for food production, seasoning, and nutritional supplementation for various products such as taro cakes, taro milk tea, taro ice cream, and pastry fillings.
PEROMA Vietnam Co., Ltd specializes in producing Fragrances, Essential Oils, Extract Powders, Extract Liquids, and Natural Extracts using modern processing technologies. We adhere to quality standards ISO 9001:2015, FSSC 22000, HALAL JAKIM, KOSHER, aiming to meet the requirements of the Pharmaceutical, Food, Animal Feed, and Cosmetic industries. Additionally, PEROMA offers custom product design, processing, technical consultation, and technology transfer.
PEROMA VIETNAM CO.,LTD
Hotline HCM: 0919 436 882
Hotline HN: 0918 885 564
Email: info@peroma.vn
