master-cooks | The Scientific Reason Artificial Banana Flavor Tastes Wrong

The artificial banana flavor, often found in candies and ice creams, is notoriously known for tasting different from the actual fruit. This discrepancy can be traced back to the history and chemistry of flavoring. The key compound responsible for the artificial banana flavor is isoamyl acetate, a chemical that was identified and used in flavoring long before modern varieties of bananas became widespread. This compound was originally derived from the Gros Michel banana, a variety that was the dominant banana type in the early 20th century. The Gros Michel had a distinct taste that closely matched the artificial flavoring people used, which is why it seemed accurate at the time. However, in the mid-20th century, the Gros Michel banana was nearly wiped out by a fungal disease called Panama disease, leading to its replacement by the Cavendish variety, which is the banana most commonly consumed today. The Cavendish has a different flavor profile that doesn't match the artificial version based on the Gros Michel's taste. As a result, the artificial banana flavor seems off to modern palates accustomed to the taste of Cavendish bananas, which is why it often tastes strange or exaggerated compared to the real fruit.

Why can't we have a more complex artificial banana flavor?

This prompts an intriguing question: If we understand that a more authentic fruit flavor requires a blend of various compounds, why is isoamyl acetate typically used alone to mimic banana flavor? Why not incorporate additional compounds to add depth and complexity?

One reason lies in the simplicity and cost-effectiveness of using a single compound. Moreover, it seems that there hasn't been a significant push to develop artificial banana flavor in a different manner; otherwise, it likely would have happened by now. Additionally, tradition plays a role. Isoamyl acetate was among the first molecules synthesized for artificial flavoring, and its potent, fruity banana aroma led early chemists to conclude that if one compound could closely resemble banana flavor, it was sufficient.

In fact, artificial banana flavoring was utilized in candies and baked goods in the U.S. for at least a decade before real bananas were introduced to Americans at the 1876 Philadelphia Centennial.

Sealed by nature in a portable package

The first banana that became widely accessible to consumers in the U.S. was the Gros Michel variety, often called the "Big Mike." This variety set the benchmark for bananas due to its durability and ease of shipping compared to others. However, in the 1950s, crops were devastated by a fungus known as Fusarium oxysporum, leading to the Cavendish variety replacing it in grocery stores.

There’s a commonly told tale suggesting that the reason artificial banana flavor seems off is that it was modeled after the Gros Michel banana, while our taste buds are accustomed to the Cavendish. However, this narrative overlooks the fact that the isoamyl acetate used to produce artificial banana flavor today is derived from contemporary bananas (or other ripening fruits) or synthesized in a laboratory. A more authentic banana flavor could potentially be achieved if chemists explored the combination of various flavor compounds.

The Scientific Reason Artificial Banana Flavor Tastes Wrong

Why can't we have a more complex artificial banana flavor?

Sealed by nature in a portable package

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