Acerola Cherries

 

ACEROLA CHERRY

The Acerola (Malpighia glabra/ Malpighia emarginata) is a shrub plant from the Malpighiaceae family, that is native to the West Indies and in the modern era, is also grown in Central America, South America, Vietnam, and in two states in the U.S.A.; Florida and Texas. 

The acerola cherry is also known by a few other names:  acerola, West Indian Cherry, and the Barbados cherry . 

The acerola cherry is commonly called a cherry, however, if it is cooked, the smell and taste are more like a tart apple or a crab apple, and definitely not anywhere near any sort of cherry. 

The aroma of the acerola cherry can vary;  it has potential to have a tropical fruity aroma which is constituted by glycosidically bound aroma compounds which is common in fruits, especially tropical fruits.  

These compounds are typically released during an industrial pre-treatment or processing of fruits, in that respect, generate modifications or even strengthening the aroma.  And there are two methods of extraction:  1.)  Solid phase extraction and 2.) simultaneous distillation extraction.

And the prices of perfumes, fragrance oils, essential oils, and such, are also based on how it’s extracted!

For the scent for scent notes, obviously fragrance oil companies and perfumeries will go for the fruity tropical fragrance.  Exotic freshness will tropical fruits, tangy, tropical orchards, mixed with a fresh tropical beach breeze. 

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