Development of a chocolate flavoring

Abstract

Chocolate flavoring is a new product, and is presumed to meet the expectations of consumers who prefer this flavor. The aim of the work is to develop it and evaluate its cost. Four formulations were prepared in total, combining different amounts of chemical aromatics to achieve the desired chocolate note. During its development, the quantitative distribution by chemical group and the sensory contribution of each component were analyzed through the calculation of the values of the odor activity, VAO (µg/kg) in water. The evaluation of the sensory quality of the formulations was carried out with trained tasters who sniffed the flavorings applied in olfactory strips. The one selected as the best was applied to a milk at a dose of 0.08%, and it was evaluated on a scale of five quality categories. The selected flavoring presented components for a concentration of 1.2% m/m of chemical aromatics and 98.5% of concentrated cocoa husk extract. The highest qualitative percentage of compounds that accentuate the notes of chocolate are vanillin and 2.3 dimethyl pyrazine. The compounds with the highest sensory input were diacetyl, isovaleric acid and enantic ether. The sensory quality of the flavoring was valued as good. The estimated price of the flavoring was 318.03 CUP/kg.