ABSTRACT
Australian chefs have been experimenting and exploring this country's native food flavours for decades, while the Aborigines of Australia have been aware of these unique flavours and their properties for over 40,000 years. These unique flavours of Australian plant foods need to become mainstream flavours that would be able to penetrate diverse markets. A wide range of natural flavour preparations are available for some of the commercial native plant species. The flavours from these plant materials are extracted using green extraction technologies such as distillation and supercritical carbon dioxide extraction to produce essential oils, herb and spice extracts. Three cultivars of fresh finger lime fruits, Alstonville, Judy's Ever bearing and Durham's Emerald, were assessed for their volatile components. This study reported that Australian native finger limes known to be unique for caviar-like pulp, shape, peel, pulp colour and flavour showed a similar distinctive characteristic at a molecular level.
