Just as wine has enology, beer has zythology, and cheese has caseology, Boiron has developed Fruitology®, a tool that allows the comparison of different fruit purées, even from the same fruit, and standardizes the parameters that allow obtaining a “sensory profile ” or ID.

Through tools such as “aroma wheels” and by sharing different concepts related to the aromatic profile and texture of each fruit, Fruitology aims to encourage the creativity of professionals based on a better understanding of the product they are handling, both by its origin, cultivation, history, etc., as well as by its organoleptic properties.

“For example, our mango purée is made of the Alphonso variety, known for its sweet / acid balance, and the Kesar variety which, despite its beautiful bright yellow color, brings spicy notes and naturally enhances the sweet taste,” explains Laura Nicolas, Sensory Analysis Manager. She also clarifies that it is not just about measuring Brix degrees or pH, “it is essential to use humans as measuring tools to put words on sensations in order to understand the product.”

The Spanish chef Marc Balaguer, Mediterranean ambassador of Les vergers Boiron, has intervened in the development of this tool to also warn of the cultural background of each chef and how it can influence their search for new combinations of aromas and textures, sweet and sour associations, and more. Marc Balaguer has been offering Fruitology® courses in different schools where it is becoming a very popular resource for students to the extent that many of these centers want to incorporate this subject into their training content.