Artificial Banana Flavor Based On Extinct Banana
Have you ever tasted a banana-flavored candy or drink and wondered why it doesn't taste like an actual banana? That's because the flavor we associate with bananas is not based on the fruit we know today. Instead, it is based on an extinct variety of banana that was popular in the 19th century. In this article, we'll explore the history of the artificial banana flavor and the banana that inspired it.
The Gros Michel Banana
The banana flavor we know today was created to mimic the taste of the Gros Michel banana, a variety that was grown commercially in the 19th and early 20th centuries. The Gros Michel was beloved for its sweet, creamy flavor and firm texture, but it was also highly susceptible to a fungal disease called Panama disease.
By the 1950s, the Gros Michel was effectively wiped out by Panama disease, and growers were forced to find a replacement variety. The most widely grown replacement is the Cavendish banana, which is less sweet and more fibrous than the Gros Michel.
The Artificial Banana Flavor
In the early 20th century, chemists began experimenting with creating an artificial banana flavor that could be used in candy and other products. They based the flavor on the Gros Michel banana, which was the most popular banana variety at the time.
The artificial banana flavor that was created is a combination of isoamyl acetate and other chemicals. Isoamyl acetate is a chemical compound that naturally occurs in bananas, but in much smaller quantities than in the artificial flavor. When consumed on its own, isoamyl acetate has a harsh, solvent-like flavor, but when combined with other chemicals, it creates the sweet, fruity flavor we associate with bananas.
The Future of Banana Flavor
Today, the artificial banana flavor is still used in a wide range of products, from candy to ice cream to medicines. But as the Cavendish banana becomes more susceptible to disease, researchers are looking for new banana varieties to replace it.
One promising variety is the Goldfinger banana, which is resistant to Panama disease and has a sweet, creamy flavor similar to the Gros Michel. Researchers are also exploring the possibility of using gene editing to make the Cavendish banana more resistant to disease.
Conclusion
The artificial banana flavor we know today was created to mimic the taste of the Gros Michel banana, a variety that was popular in the 19th and early 20th centuries. The Gros Michel was wiped out by Panama disease, and the flavor was adapted to be used in a wide range of products. As the Cavendish banana becomes more susceptible to disease, researchers are looking for new varieties to replace it, and the future of banana flavor is uncertain.