question: Why can’t candy company’s make fruit flavored candy taste closer to the fruit that they are trying to replicate?
comment: They can! It’s just that they don’t. Artificial flavor started in the mid 1800s. Back then, we couldn’t analyze things the way we can now, so we had to go with close parallels. Grape, for example, smelled like an American grape variety due to a specific chemical. As a result they used that particular chemical as the base for “grape” even though it wasn’t perfect. It was close enough and they didn’t have good means to narrow it down. Banana flavor comes from an older variant of bananas, too! Gros Michel bananas had a higher concentration of isoamyl acetate. This flavor is associated with “fake banana” today, but those bananas might have tasted closer to fake banana than the ones we’re used to. Cavendish bananas replaced Gros Michel after widespread plague on crops wiped out global supplies and was supplanted by the hardier Cavendish. So the story goes for many flavors, essentially. However, though the foods we ate changed, and technology got better at pinpointing the actual flavor compounds and profiles, a sort of tradition and history already existed. ELI5 They tried to bake an old cake recipe by kind of guessing the ingredients. The result wasn’t the right cake, but everyone liked it and got used to it, so when they found the cake recipe finally it wasn’t necessarily desired anymore. ELI4 Your mom tried to make a roast turkey for thanksgiving, but she overcooked it. She made soup out of it to hide that it was overcooked, and everyone actually still really liked it even though it was wrong. So now you make turkey soup instead of roast turkey because it's tradition.
passages: Additional work may also be done by the flavor company. For example, the flavor company may conduct sensory taste tests to test consumer acceptance of a flavor before it is sent to the client or to further investigate the "sensory space". The flavor company may also employ application specialists who work to ensure the flavor will work in the application for which it is intended. This may require special flavor delivery technologies that are used to protect the flavor during processing or cooking so that the flavor is only released when eaten by the end consumer. The flavor obtained is determined not just by the simple presence of a flavorant or a mixture of flavorants, but also by their concentrations. Thus, even if a non-flavored ingredient is added/removed to/from a food or beverage, this can noticeably affect the final flavor if it dilutes or otherwise changes the concentrations of the remaining flavored ingredients.
   Section::::Prominent example.
  
  Pamela Low, a flavorist at Arthur D. Little and 1951 graduate of the University of New Hampshire with a microbiology degree, developed the original flavor for Cap'n Crunch in 1963 — recalling a recipe of brown sugar and butter her grandmother served over rice at her home in Derry, New Hampshire.
   The MN55 fruit is grown and sold under the licensed brand names, Rave® and First Kiss®. The quality of MN55 fruit is dependent upon climate, grower sites and production practices. To insure consistency in fruit quality the University of Minnesota limits the license of MN55. Outside Minnesota, MN55 is licensed to Stemilt Growers under the Rave brand. Minnesota commercial growers grow and sell the fruit under the brand name, First Kiss.
  
  Section::::Characteristics.
   The ability of new rootstocks to modify or augment characteristics of fruit trees is limited and may disappoint in the long term. It takes ten years to get a full picture of the effects of any one rootstock, so a rootstock that appears promising in the first five years of a trial may fail in the last five years. The Mark rootstock was such a stock and has now fallen mostly into disfavor. Another, the G.30, has proved to be an excellent stock for production but it was only after a number of years of trials that it was found to be somewhat incompatible with the cultivar "Gala", so that it is now recommended to be staked and wired.
   BULLET::::3. Research and marketing decisions. Each firm may decide to develop their own recipes or utilise different signature flavour unique to their locale. For instance, when fresh apple cider is available at bargain prices from local farmers in October, they may choose to market a cinnamon donut and hot apple cider combo.
   Another factor, affecting only non-crystalline amorphous sugar candies, is the glass transition process. This can cause amorphous candies to lose their intended texture.
  
  Section::::Art and literature.
   Recipes without added pectin use the natural pectin in the fruit to set. Tart apples, sour blackberries, cranberries, currants, gooseberries, Concord grapes, soft plums, and quinces work well in recipes without added pectin.
  
  Other fruits, such as apricots, blueberries, cherries, peaches, pineapple, raspberries, rhubarb, and strawberries are low in pectin. In order to set, or gel, they must be combined with one of the higher pectin fruits or used with commercially produced or homemade pectin. Use of added pectin decreases cooking time.
   Experiments tend to focus on flavor-changing neutral currents as opposed to flavor-changing charged currents, because the weak neutral current (Z boson) does not change flavor in the Standard Model proper at the tree level whereas the weak charged currents (W bosons) do. New physics in charged current events would be swamped by more numerous W boson interactions; new physics in the neutral current would not be masked by a large effect due to ordinary Standard Model physics.
   BULLET::::- MN55 is crossbred without using genetically modified organisms (GMOs). This is a difficult task and took Bedford and Luby more than 14,000 tries.
  
  BULLET::::- From crossbreeding MN55 to producing the first commercial Rave apple took 20 years.
  
  BULLET::::- MN55 fruit fall off the tree before harvesting, so need to be monitored closely.
  
  Section::::Timeline.
  
  BULLET::::- 1997 – First seedling tree selected at a research center located near Lake Minnetonka in Excelsior, Minnesota.
  
  BULLET::::- 1998 - Asexual propagation succeeds
  
  BULLET::::- 2014 – United States patent PP26,412 filed
  
  BULLET::::- 2014 – Licensed to Stemilt Growers
  
  BULLET::::- 2017 – Stemilt releases Rave apple
   Flavorist
  
  A flavorist, also known as flavor chemist, is someone who uses chemistry to engineer artificial and natural flavors. The tools and materials used by flavorists are almost the same as that used by perfumers with the exception that flavorists seek to mimic or modify both the olfactory and gustatory properties of various food products rather than creating just abstract smells. Additionally, the materials and chemicals that a flavorist utilizes for flavor creation must be safe for human consumption.
   Most artificial flavors are specific and often complex mixtures of singular naturally occurring flavor compounds combined together to either imitate or enhance a natural flavor. These mixtures are formulated by flavorists to give a food product a unique flavor and to maintain flavor consistency between different product batches or after recipe changes. The list of known flavoring agents includes thousands of molecular compounds, and the flavor chemist (flavorist) can often mix these together to produce many of the common flavors. Many flavorants consist of esters, which are often described as being "sweet" or "fruity".
   The apple ripens at the same time as Red Delicious and is expected to replace a large part of the Red Delicious stocks. Cosmic Crisp will be available to consumers in 2019, after 20 years of development. Industry watchers expect Cosmic Crisp production to outpace Pink Lady and Honeycrisp apples in five years.
   A few substances alter the way sweet taste is perceived. One class of these inhibits the perception of sweet tastes, whether from sugars or from highly potent sweeteners. Commercially, the most important of these is lactisole, a compound produced by Domino Sugar. It is used in some jellies and other fruit preserves to bring out their fruit flavors by suppressing their otherwise strong sweetness.
   The first approach involves risk to trial volunteers. The first and second approaches have another problem: the same fruit cultivar could be tested twice with different results. Depending on growing and processing conditions, concentrations of the interacting polyphenol compounds can vary dramatically. The third approach is hampered by a paucity of knowledge of the genes in question.
  
  Section::::Affected fruit.:Citrus genetics and interactions.
   Pears are usually grafted onto quince rootstocks, which produce small to medium-sized trees. Some varieties, however, are not compatible with quince, and these require double working. This means that a piece of pear graft-work compatible with both the quince rootstock and the pear variety is used as an intermediate between the two. If this is not done the pear and the rootstock could eventually separate at the graft. Varieties that require double working include "Bristol Cross", "Dr Jules Guyot", "Doyenné d' été" and "Williams Bon Chrétien".
   BULLET::::- Changing cultivars: To change the cultivar in a fruit orchard to a more profitable cultivar, called "top working". It may be faster to graft a new cultivar onto existing limbs of established trees than to replant an entire orchard.
  
  BULLET::::- Genetic consistency: Apples are notorious for their genetic variability, even differing in multiple characteristics, such as, size, color, and flavor, of fruits located on the same tree. In the commercial farming industry, consistency is maintained by grafting a scion with desired fruit traits onto a hardy stock.
  
  BULLET::::- Curiosities
   In the 1970s in the United States, an attempt was made to commercialize the fruit for its ability to mask non-sweet foods as sweet without a caloric cost, but became compromised when the Food and Drug Administration classified the berry as a food additive and required evidence of safety. For a time in the 1970s, US dieters could purchase a pill form of miraculin. This interest had a revival in food-tasting events at which tasters consume sour and bitter foods, such as lemons, radishes, pickles, hot sauce, and beer, then experience the perceived change to sweetness with miraculin.
  
  Section::::Characteristics.
   Section::::Flavorants or flavorings.
  
  Flavorings are focused on altering the flavors of natural food product such as meats and vegetables, or creating flavor for food products that do not have the desired flavors such as candies and other snacks. Most types of flavorings are focused on scent and taste. Few commercial products exist to stimulate the trigeminal senses, since these are sharp, astringent, and typically unpleasant flavors.
  
  Three principal types of flavorings are used in foods, under definitions agreed in the EU and Australia:
   Of the three chemical senses, smell is the main determinant of a food item's flavor. Five basic tastes – sweet, sour, bitter, salty and umami (savory) are universally recognized, although some cultures also include pungency and oleogustus ("fattiness"). The number of food smells is unbounded; a food's flavor, therefore, can be easily altered by changing its smell while keeping its taste similar. This is exemplified in artificially flavored jellies, soft drinks and candies, which, while made of bases with a similar taste, have dramatically different flavors due to the use of different scents or fragrances. The flavorings of commercially produced food products are typically created by flavorists.
   In June 2014, Antonioli and Birdsong previewed a snippet of their new song "Midnight Moonlight". Birdsong confirmed in a video on his YouTube channel in October 2014 that he and Antonioli were working on new music together. He stated that the new music was his "favorite stuff that [they] have ever done musically" therefore wanting to perfect the new material by not giving themselves a deadline.
  
  Section::::History.:2015–present: "Moonlight".
   BULLET::::- Mango Carrot Mix (Banana, Mango, Apple, Lemon, Carrot) with some apple pulp
  
  BULLET::::- Acai Banana Mix (Apple, Banana, Grape, Lemon, Peach) with some apple and acai pulp
  
  BULLET::::- Minute Maid Otona no Zeitaku Ringo - 100% apple juice with carbonate and flavor.
  
  BULLET::::- Minute Maid Morning Fruit
  
  BULLET::::- Cassis and Grape
  
  BULLET::::- Pink Grapefruit Blend (Grapefruit, Apple, Grape)
  
  BULLET::::- Orange Blend (Orange, Grape, Apple, Mandarin Orange, Lemon)
  
  BULLET::::- Healthy Formula Acai Mix (Grape, Cassis, Blueberry, Acai extract)
  
  BULLET::::- Healthy Formula Pomegranate Mix (Apple, Pomegranate, Grapefruit, Cranberry)
  
  BULLET::::- Minute Maid Orange 100%
  
  BULLET::::- Minute Maid Pink Grapefruit 100%
   Most flavors represent a mixture of aroma compounds, the raw material that is produced by flavor companies. In rare cases, a single synthetic compound is used in pure form. Artificial vanilla flavors vanillin and ethylvanillin are a notable exception, as well as the artificial strawberry flavor (ethyl methylphenylglycidate). The ubiquitous "green apple" aroma is based on hexyl acetate.
   BULLET::::- Taste: The flesh and latex of candy caps should always be mild-tasting to somewhat sweet, lacking any hint of bitterness or acridity. Note, however, that there are some species of "Lactarius", such as "L. luculentus", where the bitterness is subtle and also may not be noticeable for a minute or so after tasting.
   Flavors from food products are usually the result of a combination of natural flavors, which set up the basic smell profile of a food product, while artificial flavors modify the smell to accent it.
  
  Unlike smelling, which occurs upon inhalation, the sensing of flavors in the mouth occurs in the exhalation phase of breathing and is perceived differently by an individual. In other words, the smell of food is different depending on whether one is smelling it before or after it has entered one's mouth.
  
  Section::::Flavorants or flavorings.:Taste.
   Section::::Methods.:Bud grafting.
  
  BULLET::::1. Cut a slice of bud and bark from the parent tree.
  
  BULLET::::2. Cut a similar sliver off the rootstock, making a little lip at the base to slot the scion into.
  
  BULLET::::3. Join the two together and bind.
  
  BULLET::::4. In time, the scion bud will grow into a shoot, which will develop into the desired tree.
  
  Section::::Methods.:Whip and tongue grafting.
  
  BULLET::::1. Make a sloping cut in the rootstock with a "tongue" pointing upwards.
  
  BULLET::::2. Make a matching cut in the scion wood with a "tongue" pointing downwards.
  
presuppositions: Candy makers aren't able to replicate real fruit flavors Candy companies cannot make fruit-flavored candy taste more like the fruit taste they are trying to replicate.
corrections: Candy makers are able to replicate fruit flavors but prefer to use traditional artificial flavors because people have liked them since the 1800s. Candy companies are able to make fruit-flavored candy taste more like the real fruit, they just don't because people got used to, and liked, the original formula flavors.
raw_presuppositions: Candy makers aren't able to replicate real fruit flavors Candy companies cannot make fruit-flavored candy taste more like the fruit taste they are trying to replicate.
raw_corrections: Candy makers are able to replicate fruit flavors but prefer to use traditional artificial flavors because people have liked them since the 1800s. Candy companies are able to make fruit-flavored candy taste more like the real fruit, they just don't because people got used to, and liked, the original formula flavors.