Fruitology®,
the exploration of a shared fruity language
We have an exciting and thrilling profession, as fruit is a living matter that nature always shapes in an individual way. We must adapt to each harvest, taking into account many factors such as sourcing, supply chains, varieties, origins, and the weather. This complexity has allowed us to acquire a unique savoir-faire in understanding fruits and their processing methods.
As a chef, pastry chef, ice cream maker, chocolatier, or mixologist, you show an increasing interest in the characteristics of fruit purees, which stretch far beyond simple ingredients. You wish to explore the textures, flavors, appearances, cultures, and histories of fruits to perfect your recipes, enhance your creations, and expand your knowledge. Fruitology® is all that at once: sharing the best of the fruit and celebrating its potential in your specific culinary art.
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Initiating you into Fruitology®
With over a hundred established descriptors, this approach to tasting features a comprehensive sensory analysis.
What is Fruitology®?
Fruitology® is essential in understanding and evaluating fruit purees. By analyzing the fruit and the way it is processed into puree from historical, scientific, and gustatory points of view, we reveal what makes each puree unique. Each fruit puree possesses a unique identity card that is indispensable for chefs, pastry chefs, ice cream makers, and mixologists.
We have established a specific vocabulary using sensory analysis methods. This approach evaluates the characteristics of each product by engaging all the senses, allowing for an in-depth understanding of each fruit puree. Objectifying sensations is fundamental in ensuring precise evaluations.
Essential points
Fruitology® is essential in understanding and evaluating fruit purees. By analyzing the fruit and the way it is processed into puree from historical, scientific, and gustatory points of view, we reveal what makes each puree unique. Each fruit puree possesses a unique identity card that is indispensable for chefs, pastry chefs, ice cream makers, and mixologists.
We have established a specific vocabulary using sensory analysis methods. This approach evaluates the characteristics of each product by engaging all the senses, allowing for an in-depth understanding of each fruit puree. Objectifying sensations is fundamental in ensuring precise evaluations.
How is it used?
We have an exciting and thrilling profession, as fruit is a living matter that nature always shapes in an individual way. We must adapt to each harvest, taking into account many factors such as sourcing, supply chains, varieties, origins, and the weather. This complexity has allowed us to acquire a unique savoir-faire in understanding fruits and their processing methods.
As a chef, pastry chef, ice cream maker, chocolatier, or mixologist, you show an increasing interest in the characteristics of fruit purees, which stretch far beyond simple ingredients. You wish to explore the textures, flavors, appearances, cultures, and histories of fruits to perfect your recipes, enhance your creations, and expand your knowledge. La Fruitology® is all that at once: sharing the best of the fruit and celebrating its potential in your culinary art.
“Excellence is our harvest.
Let’s cultivate it together!”
Characterizing a fruit puree
Like any gustatory and sensory product, fruit has its own distinct characteristics. These play an essential role when tasting the fruit and products derived from it. Fruitology® was created to meet the specific needs of product characterization and the subtleties of their appreciation. While no pH meter or other device can replace the final sensory perception, this discipline makes it possible to establish each individual “identity card.”
Developing creativity
Understanding the characteristics of fruit and its transformation into puree makes it possible to develop gourmet creativity. Mastering aromatic notes guarantees better flavor pairings. In this era where consumers are increasingly demanding and eager for novelty, fruit artisans are free to create dishes, desserts, and cocktails that exceed their clients’ expectations.
Comparing purees
Fruitology® provides the tools for tasting and evaluating a fruit puree. This tool makes it possible to compare different purees of the same flavor and to define their specific characteristics. The expertise of Les vergers Boiron has contributed to the creation and development of this new discipline by establishing a standard descriptive language through methodologies specific to sensory analysis. The tools developed in this way are intended for all flavor professionals and stakeholders in the fruit industry, particularly those involved in fruit purees.
