Elaboración de un saborizante de almendra dulce
Palabras clave:
sabor almendra dulce, GC-MS, evaluación sensorialResumen
El objetivo del trabajo fue desarrollar un saborizante de almendra dulce tostada. El saborizante presentó 17 componentes para una concentración de 6,99 % m/m. Los aldehídos y cetonas fueron cualitativamente superiores, pero desde el punto de vista cuantitativo fueron los alcoholes seguidos de aldehídos y cetonas. Los cinco compuestos de mayor aporte sensorial fueron tres aldehídos con notas a malta, herbáceo y especiada, una pirazina con notas a café, nuez, tostado y madera y un éster con notas a melocotón cremoso, graso afrutado y mantecoso. La evaluación de la calidad sensorial del saborizante aplicado en leche saborizada a una dosis de 0,04 % obtuvo una puntuación media de 4,3 (S = 0,4) que corresponde a una calificación de bueno.
Palabras clave: sabor almendra dulce, GC-MS, evaluación sensorial.
ABSTRACT
Preparation of a sweet almond flavoring
The objective of this work was to develop a tosted sweet almond flavoring. The flavoring presented 17 components for a concentration of 6.99% w/w. The aldehydes and ketones were qualitatively higher, but from a quantitative point of view were the alcohols followed by aldehydes and ketones. The five compounds with the sensory highest contribution were three aldehydes with malt, herbaceous and spicy notes, a pyrazine with a brown, nutty, roasted and woody notes and an ester with creamy, fatty, fruity and buttery peach notes. The evaluation of the sensory quality of the flavoring applied to flavored milk at a dose of 0.04% obtained a mean score of 4.3 (S = 0.4) which corresponds to a good rating.
Keywords: sweet almond flavor, GC-MS, sensory evaluation.
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