Formulation of a dulce de leche flavoring

Abstract

Dulce de leche flavoring is a new product and is accepted by a range of the population that enjoys this type of flavoring similar to condensed milk. That is why this work aimed to develop a dulce de leche flavoring. The flavoring obtained presented 16 components for a concentration of 5.34% m/m. The highest qualitative percentage was of carbonyl compounds and esters, with vanillin and d-decalactone being the majority. The compounds with the greatest sensory contribution were ethyl butyrate, methyl amyl ketone, ethyl cinnamate and heliotropin. The evaluation of the sensory quality of the flavoring, applied in milk at a dose of 1%, obtained a good rating.