Development of a tamarind flavouring

Abstract

The volatile compounds of tamarind pulp and a commercial flavouring sample were analyzed by GC and GC-MS. A total of 82 volatile compounds were identified (3 mg/kg) in the pulp, in which benzenic and furanic compounds were major, as well as fatty acids. A tamarind flavouring similar to the natural flavor was developed, in which the citrus note was contributed by limonene and α-terpineol, the roast note by 2-methylpyrazine and the sweet note was contributed by vanillin. The fruit note was given by 2-phenylethyl acetate and ethyl acetate. The furaneol and ethylmaltol were used to give a ripen note. The flavouring was evaluated in soda and yoghurt with satisfactory sensory results.