Traditional autumnal aromas, be that cinnamon, nutmeg, ginger or clove come to the forefront around Halloween – especially in the form of pumpkin spice flavour (it is widely reported, a famous coffee house sells over 20 million pumpkin spice lattes each year on their autumn menu in America!). Indeed, in the UK this year (2022), pumpkin spice flavour has seen such an increase in popularity, that the same coffee chain has purportedly run out of pumpkin spice syrup in some stores, due to ‘high demand’ ahead of Halloween.
From a chemistry perspective, although there are greater than 340 flavour compounds in the natural spice mix, only 5-10% of these are needed for the human brain to recognise the general aroma and taste. Some examples of these compounds include cinnamaldehyde (cinnamon), eugenol (clove), sabinene (nutmeg) and zingiberene (ginger).
Spice compounds alone are not enough to create an appealing flavour, however – heat is needed to alter the molecular profile (via the Maillard reaction) to elevate and enhance the flavour notes, producing (along with some other secret ingredients!) that familiar alluring autumnal aroma of that delicious decadent drink.
To view more flavour molecules and high-impact aroma chemicals, visit www.endeavourchem.co.uk for more information.
Endeavour Speciality Chemicals is a leading UK manufacturer of high-impact aroma molecules for the flavour and fragrance industry. Our high-impact aroma chemicals are sold exclusively via our strategic partner Treatt – a global supplier of food and flavour ingredients with offices in the USA, UK and China.
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