Development of flavors for liquors (coffee flavor enhancer and vanilla flavor)

Abstract

Liqueurs can be made with extracts (essences) of aromatic plants with mixtures of fruits and artificial flavors. In this product it is favored to preserve the appearance, freshness and bouquet of the ingredients; which is achieved using aromas of good sensory quality. The aim of this work was to develop a coffee flavor and vanilla flavor enhancer, to be applied in coffee and chocolate liquors respectively, to characterize them and to carry out their sensory evaluation. In the coffee flavor enhancer, ten components were added for a concentration of 2,59% m/m, where aldehydes and ketones prevail, where vanillin and 3-methylbutyraldehydestand out. Compounds with a marked sensory contribution are a ketone with a caramel, burnt, coffee odor and a sulfur compound with a coffee odor. The vanilla flavor presented 7 ingredients for a concentration of 3,02% m/m. The constituents with the highest sensory value were a ketone and two aldehydes. In this group, vanillin and ethyl vanillin stand out. The coffee flavor and vanilla flavor, applied in liquors at doses of 0,52 and 0,42 mL/L respectively according to the factory's consumption rates, were evaluated of very good.