In our experience, many factors affect flavour perception, including:

Acidity and types of acids used. For instance, lactic acid gives a significantly different flavour profile compared to citric acid.
Flavour – Influence of Acid level and Acid type

Sweetener choice, particularly with high intensity sweeteners.

Acid/Sweetener ratios

Shelf life of the product. For instance, a fresh juice product may allow for the use of more volatile flavours, compared to a juice with a required shelf life of 12 months

Fat levels. Generally, oil miscible flavours work better in high fat systems

Emulsion stability. Very tight emulsions can take time to melt in the mouth, slowing down the perception of the flavour

Temperature at which the flavour is consumed

HWL recommends that consideration of flavours should be at start of the product development process, but that the final fine-tuning of flavours is left until the product has been completely formulated.


We hold an extensive range of flavour samples in our flavour library so please contact us for a sample.

Please note that minimum order quantities apply to many of our flavours.


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