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A berry prized for jam in Hokkaido shares one of its key aroma molecules with eucalyptus.
Haskap, the blue honeysuckle berry, is native to the cold regions of the Northern Hemisphere. It is emblematic of Hokkaido and also grows in Canada, Russia and across Asia, where it has long gone into jams and sweet treats.
Its profile reads fruity, floral and green. Keeping the fruit in front of the green is the formulation brief.
Ethyl 2-methylbutyrate brings the ripe, apple-like fruit lift. The natural (S) form is detectable at around 0.006 ppb in water. In acidic, water-rich bases like syrups and sorbets it slowly hydrolyzes, and heat strips part of it away, so the fruity top thins over shelf life.
Eucalyptol (1,8-cineole) adds cool green freshness. In red wine it is detected around 1.1 ppb and rejected near 27.5 ppb, a narrow window between fresh and medicinal.
Eucalyptol is a stable ether that does not hydrolyze. As the ester fades, the balance tips toward eucalyptus. So the profile has to be built for the end of shelf life, not day one.
Natural and liquid, our haskap flavor is built for syrups, fruit preparations, sorbets, and lollipops.
Explore our flavor catalogue: https://aromatech-portfolio.vercel.app/index.html
