Description
Defrutum is a thick, caramelized fruit syrup produced by reducing fruit juice and then heating it to concentrate sugars and develop complex flavors.
Technical
The process involves evaporative concentration of fruit juice, followed by caramelization of reducing sugars at temperatures above 160 °C, which generates Maillard reaction products and furans. These reactions increase viscosity, deepen color, and create a sweet‑bitter flavor profile while preserving the syrup by lowering water activity.
Science
Primary Reaction
Evaporative reduction and caramelization of sugars
Sensory Profile
Aroma ()
sweetcaramelfruitynuttywarmmolasses-likehoneyedtoastedjammyspiced