作者：CUIGUAI调味研发团队 发布者： 广东独特香料有限公司 最后更新：  2026年8月3日 WhatsApp与Telegram： +86 189 2926 7983 电子邮箱：info@cuiguai.com Something is changing in the Western beverage aisle. Where familiar citrus, berry, and tropical profiles once dominated flavor innovation, a new generation of exotic Asian fruits is claiming shelf space — and consumer attention. Dragon fruit (pitaya) and lychee have emerged from their status as 'specialty import' curiosities to become genuine mainstream flavor trends, appearing in energy drinks, hard seltzers, sparkling waters, cocktails, and functional beverages across the US, UK, and European markets. The commercial data confirms this trajectory unambiguously. According to FreshPlaza's 2026 analysis, dragon fruit has seen a 17 percent growth rate in new product launches through 2025 — indicating rapidly accelerating consumer familiarity with this visually striking fruit. The US dragon fruit market alone is projected to grow from USD 4.53 billion in 2024 to USD 6.4 billion by 2033, at a CAGR of 3.91%, according to 2025 market research. Lychee has similarly entered the mainstream flavor vocabulary: a 2025 Nutritional Outlook analysis of flavor trends explicitly identifies lychee as one of the top exotic fruit flavors 'making their way into more products' alongside dragon fruit, yuzu, and calamansi. 对于 B2B 食品和饮料香精制造商来说，这种奇异的水果浪潮代表着具体的商业机会，同时也是配方挑战。火龙果和荔枝的香气特征很复杂，不容易从新鲜水果转化为稳定、可扩展的风味浓缩配方。了解每种水果的香气化学、不同西方饮料应用的感官定位要求以及保持稳定性和真实性的配方策略是成功抓住这一市场机会的基础。

1. 异域水果热潮：市场背景和消费者驱动因素

1.1 市场规模及增长轨迹

The scale of the broader exotic fruit flavor trend in Western beverages is substantial. The global fruit beverages market was valued at USD 156.5 billion in 2024 and is projected to grow to USD 242.8 billion by 2033 at a CAGR of 5.0%, according to Grand View Research. Within this market, the exotic and tropical fruit segment consistently outperforms the broader category average — driven by younger consumers' elevated interest in global food culture, the social media amplification of visually distinctive ingredients, and the broader 'health halo' associated with tropical and superfood-adjacent fruit positioning. Dragon fruit specifically benefits from a unique combination of commercial advantages: its visually dramatic appearance (electric pink exterior, white or red flesh with black seeds), its 'superfood' positioning (high in antioxidants, Vitamin C, and dietary fiber per USDA nutritional data), and its genuinely pleasant, mild, and broadly appealing flavor profile that is sufficiently exotic to feel differentiated while being accessible enough not to alienate mainstream consumers. Lychee's commercial trajectory is somewhat different: it arrived in Western beverage culture through the cocktail bar rather than through retail retail — lychee martinis and lychee-infused mocktails established the flavor's premium, slightly indulgent positioning in Western consumer culture. This cocktail heritage has given lychee a premium, femininely-positioned, occasion-specific character that is now being leveraged in RTD (ready-to-drink) applications, premium sparkling waters, and functional beverage formats targeting female demographics.

1.2 消费者驱动因素：为什么是现在？

Several converging consumer trends explain the timing of dragon fruit and lychee's emergence in Western beverage mainstream:

• Social media visual culture: dragon fruit's striking pink color photographs exceptionally well for Instagram and TikTok content — driving discovery and trial through social channels at rates that conventional advertising cannot match. Brands have actively leveraged dragon fruit's visual impact to generate organic social sharing
• Asian food culture enthusiasm: the broader consumer enthusiasm for Asian cuisine, ingredients, and flavor concepts — accelerated by the global popularity of K-pop, anime, and pan-Asian cultural content — has increased Western consumers' receptivity to flavors associated with Asian culinary traditions. Both lychee and dragon fruit have strong associations with Southeast and East Asian food culture
• Novel experience seeking: post-pandemic consumer behavior shows elevated interest in novelty and adventure, including in beverage choices. Exotic fruit flavors deliver the 'new discovery' experience that experience-seeking consumers actively pursue
• Health and function alignment: dragon fruit's genuine nutritional credentials (antioxidants, dietary fiber, magnesium) align with the health-conscious positioning that currently dominates Western beverage innovation — enabling both flavor-led and health-led marketing narratives

2. 火龙果：植物学、香气化学和风味特征

2.1 植物背景和品种

火龙果（火龙果）属于仙人掌科火龙果属（最近被一些分类学家重新分类​​为 Selenicereus）。三个主要物种具有重要的商业意义：

• 火龙果（红皮、白肉）：西方市场栽培最广泛、最常见；味道更温和；抗氧化剂含量低于红肉品种
• 火龙果（红皮、红肉）：比白肉品种风味更浓；明显更高的甜菜碱含量（产生鲜艳的洋红色）；对于需要颜色强度的饮料香料应用越来越受欢迎
• Selenicereus megalanthus（黄皮、白肉）：香气特征与红皮品种明显不同；主要发现于南美市场

2.2 火龙果香气化学：关键挥发性化合物

Dragon fruit's aroma profile is more subtle and complex than many tropical fruits. Where mango or passion fruit deliver intense, immediately recognizable aromas from dominant individual compounds, dragon fruit's flavor character is built from a constellation of lower-concentration volatiles that collectively produce its distinctive mildly sweet, slightly floral, faintly tropical impression. 对火龙果挥发性化合物的研究已经确定了以下关键的香气活性化合物：

• 酯类（主要果香特征）：乙酸乙酯、丁酸乙酯（类似菠萝的果香）、乙酸异戊酯（香蕉果香）以及各种 C6-C12 酯，有助于整体果香印象。这些酯比柑橘类或浆果类水果中的酯更脆弱——需要在风味浓缩物配方中进行浓度管理，以避免过度放大
• Aldehydes (fresh, green character): hexanal (freshly cut fruit, green), (E)-2-hexenal (fresh, leafy), and nonanal — contributing to the fresh, 'just-cut' character of the fruit that is particularly valued in beverage applications
• 萜烯：芳樟醇（花香，略带薰衣草气息）和β-月桂烯有助于火龙果的温和花香，使其与直接果味的热带风味区分开来
• 呋喃酮类：呋喃酮（焦糖草莓）和甲基呋喃酮有助于火龙果的微妙甜味温暖
• 酮类：6-甲基-5-庚烯-2-酮和相关酮类有助于产生稍微与甜瓜相邻的印象

The practical formulation implication of dragon fruit's diffuse, low-intensity aroma profile is that synthetic reconstruction requires careful compound-level blending rather than reliance on one or two dominant compounds. A convincing dragon fruit flavor concentrate for beverage applications typically incorporates 8-15 identified aroma compounds at precisely calibrated concentrations — with particular attention to the delicate balance between the ester fruity character, the fresh aldehyde note, and the mild floral terpene dimension.

2.3 火龙果颜色：甜菜碱因素

A significant commercial advantage of dragon fruit in beverage applications — particularly for red-fleshed Hylocereus polyrhizus — is its intense natural color from betalain pigments (specifically betacyanins). Dragon fruit's vivid magenta-red color is not only visually impactful; it is a natural, plant-derived colorant option in an era when consumers increasingly prefer beverages made with natural colors over synthetic dyes. For beverage flavor manufacturers, this creates the opportunity to develop combined flavor-and-color systems using dragon fruit concentrate that simultaneously addresses both flavor and natural coloring requirements.

3. 荔枝：植物学、香气化学和风味特征

3.1 植物背景

Lychee (Litchi chinensis) is a subtropical fruit native to southern China, belonging to the soapberry family Sapindaceae. It has been cultivated in China for over 2,000 years and is now commercially grown across Southeast Asia, India, South Africa, and Australia. The fruit's distinctive texture — translucent, jelly-like white flesh with a characteristic texture that releases significant juice when pressed — and its uniquely floral-fruity aroma make it immediately recognizable and beloved in Asian culinary traditions.

3.2 荔枝香气化学：研究支持的化合物鉴定

Lychee's aroma profile is one of the most researched among tropical fruits, with multiple peer-reviewed publications characterizing its volatile composition. Research published in the Journal of Food and Drug Analysis (Taiwan) identified the key aroma-active compounds in lychee using SAFE (solvent-assisted flavor evaporation) methodology. Lychee is described in the scientific literature as having 'a distinctive flavor, usually described as rose-floral and fruity-floral in aroma with a desirable, sweet taste.' 研究确定的关键芳香活性化合物（PMC9322243，发表于 PubMed Central）包括：

• Geraniol (primary rose-floral character): one of the most important contributors to lychee's distinctive floral dimension; geraniol is a monoterpene alcohol also abundant in rose and geranium essential oils — its dominance in lychee explains the commonly noted 'rose-lychee' sensory descriptor
• 氧化玫瑰（强效花香效果）：一种环化萜类化合物，具有浓郁的花香、玫瑰般的香气和略带果味的特征；存在的浓度非常低，但检测阈值极低，使其相对于其绝对浓度具有不成比例的影响
• 橙花醇（花香，邻近柑橘）：香叶醇的异构体，具有相似但不同的花香特征；为荔枝花型增添了额外的复杂性
• Ethyl butyrate (fruity-tropical): contributes the fruity dimension that balances lychee's floral character
• 香茅醇（新鲜，玫瑰）：另一种有助于玫瑰花香特征的单萜醇
• 呋喃酚（焦糖甜）：有助于成熟荔枝的温暖甜味
• 1-Octen-3-ol（高浓度下呈蘑菇土状，在痕量水平上具有复杂性）：在 ACS 研究中通过比较三个荔枝品种作为所有品种共有的化合物而鉴定出
• 邻氨基苯甲酸甲酯（高浓度的葡萄糖味；微量的花果味）：为某些荔枝品种带来与葡萄相邻的复杂性

3.3 品种变异及其配方意义

An important technical consideration for lychee flavor concentrate formulation is the significant variation in aroma compound profiles between lychee cultivars. ACS research comparing the odor profiles of three different lychee cultivars identified that while 24 compounds were common to all three varieties, the relative concentrations of key impact compounds — particularly geraniol, rose oxide, and specific esters — varied substantially between cultivars. This means that 'authentic lychee flavor' is not a single fixed profile but a range of legitimate sensory expressions depending on variety and origin. B2B flavor manufacturers developing lychee concentrates should specify the cultivar reference they are targeting and validate the resulting formulation against sensory panels with experience of the specific variety.

4、饮料应用策略：西式饮料中的火龙果和荔枝

4.1 苏打水和硬苏打水应用

苏打水和硬苏打水类别一直是西方市场上最积极采用异国水果口味的类别之一。这两个类别都需要干净、清淡、清爽和低甜度的风味特征——偏爱火龙果和荔枝的温和、花香和微妙的果味特征，而不是更大胆、更浓郁的热带风味。

• 苏打水火龙果：火龙果温和、新鲜的特性与泡腾效果非常相配，从而增强了碳酸基质中的挥发性香气化合物。红肉火龙果浓缩物的天然粉红色创造了一种视觉上独特的产品，无需合成着色剂——这是一个显着的定位优势。配方目标：成品饮料中浓缩风味剂为 0.05-0.2%，实现明显但不压倒性的火龙果特性
• Lychee in hard seltzer: lychee's floral, rose-adjacent character aligns with the premium, slightly feminine positioning of premium hard seltzers, differentiating them from the citrus-dominated mass market. The floral dimension of geraniol and rose oxide translates well through carbonation. Formulation consideration: rose oxide's potency at trace concentrations means that lychee hard seltzer formulations must be precisely calibrated to avoid the floral character becoming perfumey at higher usage rates

4.2 鸡尾酒、无酒精鸡尾酒和 RTD 应用

火龙果和荔枝有着深厚的鸡尾酒传统，尤其是荔枝，它在 2000 年代初与荔枝马提尼的结合建立了针对特定场合的优质定位，并持续引起共鸣。 RTD 鸡尾酒和无酒精鸡尾酒应用利用了这一定位：

• Lychee RTD cocktails: lychee's established cocktail heritage makes it a natural fit for RTD pre-mixed cocktail formats — lychee gin, lychee martini, lychee sake-inspired beverages. The challenge is formulating lychee flavor that maintains character through retort or UHT processing required for extended RTD shelf life
• Dragon fruit mocktail bases: dragon fruit's color impact and increasingly recognized identity make it a strong candidate for premium mocktail formulations targeting the growing non-alcoholic sophistication segment. Dragon fruit + hibiscus, dragon fruit + passionfruit, and dragon fruit + coconut water combinations create layered profiles that address the flavor complexity consumers expect from premium non-alcoholic alternatives
• Combination profiles: dragon fruit and lychee often appear together in product formulations — their complementary aroma profiles (dragon fruit's mild tropical ester and lychee's floral rose-fruity character) create a composite 'exotic Asia' sensory impression that is both novel and harmonious

用于 RTD 应用的荔枝和火龙果浓缩香料配方需要特别注意水溶性和水相容性。有关水溶性与油溶性风味成分在饮料系统中的表现的全面技术分析（直接适用于异国情调的水果风味配方），请参阅我们的指南： Water Soluble vs. Oil Soluble Flavors: What Works Best for Beverages? — 其中涵盖了决定外来水果香气化合物如何在饮料基质中分布的基本分配行为。

4.3 能量饮料和功能饮料应用

Energy drinks and functional beverages have been particularly active adopters of exotic fruit flavor profiles — driven by the category's relentless pursuit of flavor novelty to differentiate in a crowded market:

• Dragon fruit energy drinks: major energy drink brands including Monster, Rockstar, and Red Bull have launched dragon fruit-flavored variants, validating the category's commercial viability. The formulation challenge is maintaining dragon fruit's delicate character against the strong, sweet, and acidic background typical of energy drink matrices
• Lychee functional beverages: lychee's association with natural wellness traditions in Asian cultures provides a functional positioning narrative for beverage products emphasizing beauty benefits, skin health, or antioxidant content — aligning with the 'beauty-from-within' beverage trend that is growing strongly in Western markets
• pH 值和酸性基质相容性：火龙果和荔枝风味化合物的配方必须在能量和功能性饮料基质典型的酸性 pH 范围 (3.0-4.5) 中保持稳定。荔枝中的玫瑰氧化物和香叶醇化合物在长期储存下容易发生酸催化环化反应；包括封装和抗氧化剂添加在内的保护策略可延长稳定性

5. 配方挑战及技术解决方案

5.1 精致芳香化合物的稳定性

火龙果和荔枝都含有容易降解的芳香化合物——特别是在商业饮料生产和长期保质期储存的条件下：

• 荔枝中的香叶醇和玫瑰氧化物：这些萜烯衍生化合物会发生酸催化异构化（酸性条件下香叶醇↔橙花醇异构化）和氧化降解。尤其是氧化玫瑰，在酸性条件下长时间储存​​会发生开环，产生异味，使花香特征向不良方向转变。
• Esters in dragon fruit: the delicate ester compounds responsible for dragon fruit's fruity character are susceptible to hydrolysis in aqueous acidic beverage matrices — ethyl butyrate and related esters can hydrolyze to their constituent acids and ethanol, producing flat, less fruity profiles over time
• 醛氧化：有助于火龙果洁净新鲜特性的新鲜醛类化合物（己醛，(E)-2-己烯醛）特别容易氧化降解，产生酸败、类似纸板的异味

保护性配方策略包括： 将不稳定的芳香化合物微囊化在改性淀粉、环糊精或壁材料基质中；在浓缩香料中添加抗氧化剂（抗坏血酸、生育酚）；在浓缩液包装中使用惰性气体顶部空间；并有针对性地筛选与每个应用矩阵相关的特定降解反应。

5.2 基质相容性和风味调制

火龙果和荔枝浓缩风味剂的感官特征受到它们所掺入的饮料基质的显着调节。关键矩阵兼容性注意事项：

• Sweetness interactions: both dragon fruit and lychee have naturally sweet base notes that require careful sweetener calibration in the beverage matrix. Stevia-sweetened beverages can cause unexpected interactions with lychee's floral compounds, potentially amplifying the rose-floral character beyond its intended intensity
• 碳酸化效应：起泡饮料中的二氧化碳可以抑制某些风味化合物（在压力下抑制挥发性），同时放大其他风味化合物（碳酸化增强打开时和饮用过程中的挥发性释放）。用于碳酸应用的火龙果和荔枝配方应根据成品的具体碳酸化水平进行评估
• 乳制品和蛋白质相互作用：在乳制品饮料（蛋白奶昔、乳制品 RTD）中，荔枝和火龙果风味化合物都可以通过氢键和其他非共价相互作用与牛奶蛋白质相互作用，可能会降低感知的风味强度，并需要向上调整使用率

5.3 适应西方市场的感官小组验证

A critical step in successfully adapting dragon fruit and lychee flavors for Western beverage markets is sensory panel validation with panels representative of the target Western consumer — not panels with primary experience of the fresh Asian fruit. Western consumer expectations of 'dragon fruit flavor' are often shaped by other product encounters (energy drinks, flavor descriptions) rather than fresh fruit experience. The flavor concentrate formulation should be optimized for the target consumer's sensory expectations rather than purely authentic botanical reconstruction.

6. 风味组合机会：火龙果和荔枝的混合风味

One of the most commercially exciting opportunities in exotic fruit beverage flavoring is the combination of dragon fruit and lychee — either as a direct blend or as a base for further flavor layering. The two fruits' complementary aroma profiles create synergistic combinations:

组合	风味特征	应用适合度	商业示例
火龙果+荔枝	温和的热带酯+花香玫瑰果香；复杂但易于使用	优质苏打水、即饮鸡尾酒、硬苏打水	成长类；有限的既定例子
火龙果+芙蓉	热带+酸花香；充满活力的洋红色	苏打水、健康饮料	在天然饮料市场占有一席之地
荔枝+玫瑰	双花；强烈的女性气质；玫瑰放大	RTD 鸡尾酒、优质无酒精鸡尾酒	一些优质鸡尾酒品牌的例子
火龙果+椰子水	温和的热带+清爽的矿物椰子味	补水饮料、运动饮料	不断增长的创新渠道
荔枝+柚子	花香+明亮的柑橘香；亚洲柑橘的复杂性	优质精酿苏打水、鸡尾酒混合液	新兴专业类别
火龙果+百香果	分层热带；大胆而果味十足	能量饮料、热带 RTD	积极的商业开发

  火龙果和荔枝口味的趋势是更广泛的运动的一部分，朝着更复杂、更功能性的饮料方向发展。对于寻求创造引人注目的健康异域水果饮料的饮料制造商来说，我们对“更适合您”配方的分析提供了相关的战略背景： Creating "Better-For-You" Energy Drinks with Natural Flavor Sources — 其中涵盖了异国情调的水果风味和功能性健康主张的交叉点，推动了优质饮料的创新。

7. Cuiguai Flavor's Exotic Fruit Portfolio

At Guangdong Unique Flavor Co., Ltd. (Cuiguai Flavor), our proximity to Asia's premier tropical fruit production regions gives us both sensory reference access (the fresh fruits) and supply chain advantages for the natural extract components that underpin authentic exotic fruit flavor concentrate development. Our dragon fruit and lychee flavor concentrates are developed with reference to fresh fruit GC-MS analysis, validated against trained sensory panels with fresh fruit reference, and formulated for compatibility with the full range of Western beverage application matrices. 我们的 Refreshing Watermelon Flavor 浓缩物展示了我们在西式饮料应用中温和、清爽的水果风味相关类别的能力——使用正宗火龙果配方所需的相同低浓度、多化合物香气结构方法。 对于融入异域水果风味的茶饮料制造商来说，这是一种将茶的功能性特征与亚洲水果风味的新颖性相结合的不断发展的形式，我们的 Lemon Tea Flavor 浓缩物证明了我们在茶基质风味配方方面的能力，可以扩展到荔枝茶和火龙果茶应用。

8. 常见问题（FAQ）

Q1：是什么推动了火龙果和荔枝口味在西方饮料中的流行？ Several converging factors are driving the trend: dragon fruit's visually dramatic appearance drives social media sharing and product discovery; both fruits benefit from the broader Western consumer enthusiasm for Asian food culture; their 'exotic but accessible' flavor profiles appeal to experience-seeking consumers without alienating mainstream palates; and dragon fruit's genuine nutritional credentials (antioxidants, dietary fiber per USDA data) align with health-conscious beverage positioning. FreshPlaza confirmed a 17% growth rate in dragon fruit new product launches through 2025. 问题 2：火龙果的味道如何？它是如何在浓缩香料中复制的？ 新鲜的火龙果具有温和、略带甜味、略带热带风味的风味，香气不如芒果或西番莲果浓郁，具有温和的酯驱动的果香、一丝来自绿色醛的新鲜感，以及来自芳樟醇和 β-月桂烯的淡淡花香。在风味浓缩物配方中，这种扩散特性需要仔细混合多种化合物，而不是依赖一种主要化合物。典型的火龙果浓缩物包含 8-15 种香气化合物——酯类赋予果味特征，醛类赋予新鲜度，萜烯赋予花香复杂性——针对目标饮料应用进行了精确平衡。 Q3：正宗荔枝味难以配制的原因是什么？ Lychee's distinctive character comes from the combination of geraniol, rose oxide, and nerol — compounds with intensely floral, rose-adjacent character. Rose oxide in particular has an extremely low sensory detection threshold, meaning that even slight concentration changes can shift the profile from 'lychee-authentic' to 'overly perfumed.' Additionally, these terpene compounds are susceptible to isomerization and oxidation under acidic beverage conditions, requiring protective formulation strategies (encapsulation, antioxidants) for long shelf-life products. Cultivar variation also means that 'authentic lychee' represents a range of legitimate profiles depending on variety reference. Q4：如何在酸性饮料中保持火龙果和荔枝的风味稳定？ 几种保护策略解决了火龙果和荔枝风味化合物在酸性饮料基质中的稳定性挑战：将不稳定萜烯和酯化合物微胶囊化在环糊精、改性淀粉或壁材料系统中，以减少水暴露；在浓缩香料中添加抗氧化剂（抗坏血酸、混合生育酚），以解决氧化降解途径；浓缩物采用惰性气体顶空包装，以尽量减少储存期间的氧化；以及含有最不稳定的天然化合物的更酸稳定的合成等价物的配方，用于延长保质期的应用。 Q5：火龙果和荔枝在哪些西方饮料类别中最具商业前景？ Sparkling water and hard seltzer are currently the most active categories — benefiting from dragon fruit's visual impact (natural pink color from red-fleshed varieties) and lychee's premium floral positioning. Energy drinks represent a substantial volume opportunity validated by major brand launches (Monster, Rockstar dragon fruit variants). RTD cocktail/mocktail formats are a growing premium opportunity for lychee's established cocktail heritage. Functional beverages with beauty or wellness positioning represent an emerging opportunity for both fruits. Q6：火龙果和荔枝可以组合在单一饮料配方中吗？ Yes — and the combination is commercially compelling. Dragon fruit and lychee have complementary aroma profiles: dragon fruit contributes mild tropical ester and fresh aldehyde character while lychee contributes floral rose-fruity complexity. Together, they create a 'premium Asian exotic' sensory impression that is more layered and distinctive than either fruit alone. The combination is appearing in both retail product innovation pipelines and craft beverage menus globally. Q7：火龙果和荔枝浓缩香精在饮料中的推荐使用量是多少？ Usage rates depend on the specific concentrate strength and beverage application. Typical ranges for sparkling water and hard seltzer applications are 0.05-0.2% of the finished beverage volume; energy drink applications typically require 0.1-0.3% for perceptible impact against the stronger background matrix. Lychee's potent rose oxide component means that lychee concentrates typically require lower usage rates than dragon fruit concentrates for equivalent flavor intensity. Always validate the target usage rate in the specific beverage formulation matrix. Q8：我如何向翠怪味精索取火龙果或荔枝香精浓缩样品？ 通过 WhatsApp +86 189 2926 7983 或发送电子邮件至 info@cuiguai.com 联系我们的技术团队，告知您的目标饮料应用（苏打水、能量饮料、RTD 鸡尾酒等）、目标甜度水平、pH 范围以及任何具体的真实性或稳定性要求。我们将推荐合适的浓缩物形式，并在 24 小时内发送免费样品和配方指导。

9. 结论：抓住异域水果的机会

火龙果和荔枝代表了西方饮料创新中最具商业意义的异国风味机会之一——结合了真正的消费者需求（经市场数据验证，显示新产品发布增长率超过 17%）、技术配方可能性（这两种水果都具有特征明确的芳香化学，可实现真正的浓缩物开发）和理想的定位契合（这两种水果都符合推动优质饮料增长的健康、天然、全球和高端定位价值观）。 技术配方挑战是真实存在的——两种水果精致的多化合物香气特征需要复杂的开发方法，而它们在商业饮料基质中的稳定性挑战需要保护性配方策略。但只要有合适的浓缩香料供应商和适当的配方专业知识，这些技术障碍是可以克服的——它们代表了真正的进入壁垒，奖励那些投资于真正的、技术严格的开发的制造商，其竞争优势是简单的商品香料方法无法比拟的。 对于 B2B 饮料香精制造商来说，火龙果和荔枝的市场时机已经到来。消费者需求已确立并不断增长，饮料类别应用多样化，竞争领域仍处于早期阶段，具有真正感官完整性的正宗配方产品可以占据类别定义地位。未来十年的果味饮料市场将在很大程度上取决于异国情调的亚洲风味如何有效地转化为西方主流产品，而正确转化的风味制造商将引领该类别。 开发翠拐风味火龙果、荔枝饮料口味 广东独特香料有限公司（翠乖香料）是一家专业的食品和饮料浓缩香精制造商，总部位于中国广东省东莞市。我们的异域水果产品组合涵盖火龙果、荔枝、百香果、龙眼和其他亚洲热带水果口味，专为苏打水、硬苏打水、即饮鸡尾酒、能量饮料和功能性饮料应用而配制。 ISO22000/HACCP 认证。 24小时样品发送。 技术咨询与免费样品申请： 网站：https://www.cuiguai.cn 电子邮件：info@cuiguai.com 电话：+86 0769 88380789 WhatsApp & Telegram：+86 189 2926 7983 参考资料 [1] 新鲜广场。 （2026 年 3 月 25 日）。火龙果继续成为主要口味趋势：到 2025 年，新产品推出量增长率为 17%。 https://www.freshplaza.com/north-america/article/9823049/dragon-fruit-continues-as-key-flavor-trend/ [2] 雅虎财经/市场研究。 （2025 年 12 月）。美国火龙果市场：2024年为45.3亿美元，到2033年将增长至64亿美元，复合年增长率为3.91%。 https://finance.yahoo.com/news/united-states-dragon-fruit-market-164700898.html [3] 大观研究。 （2025）。水果饮料市场规模和份额报告 2025-2030。市场价值为 1,565 亿美元（2024 年），以 5.0% 的复合年增长率增长至 2,428 亿美元（2033 年）。 https://www.grandviewresearch.com/industry-analysis/fruit-beverages-market [4] 营养展望。 （2025 年 2 月 12 日）。 2025 年食品和饮料风味趋势。荔枝、火龙果、柚子被认定为顶级异域水果口味。 https://www.nutritionaloutlook.com/view/2025-flavor-trends-for-food-and-beverage [5] PMC9322243 / PubMed 中心。 （2022）。荔枝中关键香气活性化合物的表征。香叶醇、玫瑰氧化物、橙花醇被确定为主要影响化合物。 https://pmc.ncbi.nlm.nih.gov/articles/PMC9322243/ [6] ACS/农业和食品化学杂志。使用气相色谱-嗅觉测定法比较三种荔枝品种的气味特征。鉴定出所有三个品种共有的 24 种化合物。 https://pubs.acs.org/doi/abs/10.1021/jf062925p [7] SkyQuestTT。火龙果市场规模：259.2亿美元（2025年）增长至368.6亿美元（2033年），复合年增长率为4.5%。 https://www.skyquestt.com/report/dragon-fruit-market [8] MDPI 园艺。 （2022）。火龙果的理化和功能特性。营养成分和甜菜碱色素概况。 https://www.mdpi.com/2311-7524/8/9/788