Pineapple aroma is obtained by vacuum distillation of the volatile aroma components during the concentration process of pineapple juice from ripe, fresh, sound and clean fruits. The aroma is according to the fruit juice directive 2001/112/EC and AIJN aroma guideline suited for the reconstitution of juices and nectars.
|Steel drum with PE bag; 170 kg net weight|
|Storage temperature||frozen -18 °C|
|Delivery temperature||frozen -18 °C|
|Color/appearance||clear without specs|
|Flavor||typical ripe pineapple|
|Odor||typical ripe pineapple|