Why artificial banana flavoring taste anything like real banana?

The artificial banana flavoring that we are familiar with today doesn't actually come from bananas. The distinct flavor and aroma we typically associate with bananas are not easily extracted or replicated through natural means, and synthetic compounds known as esters are used instead. These esters, such as isoamyl acetate and butyrate, are often found in other fruits like pineapples, strawberries, and apples, but when combined in specific ratios, they recreate the recognizable banana scent and taste.

The reason for this discrepancy dates back to the early 1900s when researchers faced the challenge of capturing the essence of bananas for flavoring purposes. Unfortunately, the natural flavor compounds in bananas are delicate and easily degraded by heat and processing. Moreover, the predominant flavor compound in real bananas, isoamyl acetate, is also present in various fruits, making it difficult to isolate or extract in sufficient concentrations.

To overcome these challenges, chemists began exploring alternative compounds and discovered esters that could mimic the banana flavor more successfully. These esters were found in other fruits, and when certain combinations were identified and blended together, they produced the artificial banana flavor that is now common in candies, baked goods, and other flavored products.

As a result, while artificial banana flavoring may not be derived directly from bananas themselves, it relies on mimicking the aroma and taste using synthetic compounds that effectively replicate the sensory experience associated with the fruit.