How to avoid 'fake tasting' fruit

I made a batch of cherry ice cream last night and for some reason it seems to taste like I have used cherry flavouring/syrup rather than the actual cherries which were used instead.

The cherries themselves had been frozen / defrosted before being added to the custard base, which I wouldn't have thought would make a difference (but maybe it does), but apart from that I'm a bit baffled as to why this has happened?

edit Cherries went into the freezer fully ripe and tasting delicious - they were unpitted and frozen in one whole batch (not separated out as you might do with say blackberries)

Best Answer

You say that they were frozen with the stones? I think it is the freezing of the stones that caused it. The stone is where most of the "artificial", almondlike flavour sits, just like with apricot pits and almonds. I bet that when they were frozen, some of them cracked and [insert correct name of flavour agent] seeped out into the flesh of the fruit.

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Why do artificial fruit flavors taste different?

\u201cVery small concentrations of certain molecules\u2014even those that might not seem related to the overall fruit flavor\u2014end up influencing our perception of the taste.

How are artificial fruit flavors made?

Higher contents of sugar in the fruit increases the sweetness of the fruit. Additionally, different forms of sugar affect the sweetness of the fruit. In fruit such as apples, peaches, and plums, the main sugars present are sorbitol, sucrose, fructose, and glucose.

How can I improve my fruit flavor?

The alleged reason why artificial banana flavor doesn't taste like the Cavendish bananas we typically buy in the grocery store is because artificial banana flavor wasn't developed based on that variety of banana. It was developed based on a variety called the Gros Michel, or the Big Mike.

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