Development of a sweetened condensed milk flavoring

Abstract

The sweetened condensed milk flavor applied to dairy products is a novel product, widely accepted and consumed by the population. The objective of the work was to develop a sweetened condensed milk flavor for smoothies. The sweetened condensed milk flavor presented 15 components for a concentration of 10.8% w/w. The highest qualitative and quantitative percentage was from the ester chemical groups (d-decalactone and d-dodecalactone) and carbonyl compounds. The compounds that contributed the most sensorially were g-decalactone and d-decalatone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) and 3-methylbutanal. The evaluation of the sensory quality of the sweetened condensed milk flavor applied in a shake at a dose of 0.08% was 4.3, which corresponds to a rating of good.