Peach flavoring development with green notes

Abstract

The peach is a sweet, juicy fruit widely consumed throughout the world. Due to its sweetness, this fruit is widely used in the food industry. It is of interest to develop a peach flavor similar to the natural one, to increase the range of new products and replace similar imported flavors. For this formulation, the appropriate chemical ingredients were selected to imitate the smell and taste of the natural fruit. The flavoring presented chemical components for a concentration of 11.35% m/m. To achieve the freshest and most harmonious flavor possible, the esters (propyl hexanoate, butyl octanoate, ethyl butyrate, and hexyl acetate) were the most qualitative and quantitative contributors, providing the fruity note, in addition to a compound (linalool), a terpene with an alcohol group, providing a floral scent with greenish notes. The flavoring dose applied to milk was 0.5%, which obtained a mean score (standard deviation) of 4,1 (0.3), corresponding to good quality. The estimated cost for the flavoring was 50.37 CUP/kg, which had a positive economic impact compared to imported flavoring (imported peach flavoring cost 4.5 USD/kg), with a saving of 57.53 CUP/kg, achieving a positive economic contribution. The dear cost for the flavoring was 50, 37 CUP/kg that compared with the one cared he/she had a positive economic effect, (flavoring of cared peach 4,5 USD / kg) with a saving of 57,53 CUP/kg, achieving a positive economic contribution.