Sensory analysis in the development of a flavoring similar to roasted hazelnut

Abstract

The aim of the research was to propose a flavouring similar to roasted hazelnut using sensory analysis as an instrument. Three final formulations (AT 8, AT 9, AT 10) were determined for their sensory quality by sniffing them on olfactory strips by the experts. The one that reached the highest category was applied in doses of 0.05; 0.07 and 0.09 to one milk and tasted by seven tasters trained in flavorings and dairy products. From the best formulation of the flavoring, three batches were elaborated on an industrial scale, and the experts identified their olfactory notes and assessed their intensity on a linear scale of 10 cm in length, structured every 2 cm with increasing intensity from left to right from absence to very marked. The data was entered into STATISTIC for processing. Its acceptability was determined with 100 consumers, to whom a hedonic scale of seven categories was applied. The formulation selected was AT 10, due to the balance between its typical notes and marked persistence. The dose of 0.07% is the most convenient, defined with marked intensity to roasted hazelnut, and there is harmony product-flavoring. The quantitative descriptive sensory profile of the flavoring is characterized by notes of dry fruit, oily, creamy milk and herbal of moderate intensity, with a light sweet note, a marked nut note, and notes of toasted, malt and caramel between moderate and marked. The flavoring reached the level of liking corresponding to "I like it a lot".