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Date
2008
Metadata
Show full item recordAlternative Title
Development of a mammee flavoring similar to natural flavor.Abstract
Se desarrolló un sabor de mamey similar al natural a partir de aromáticos químicos, para esto fueron aislados los compuestos volátiles de la fruta y analizados mediante GC y GC-MS. En total fueron identificados 24 compuestos volátiles en la fruta, destacándose como componentes mayoritarios el benzaldehído, hexanal y ácido hexadecanoico. Se desarrollaron 16 formulaciones, que fueron evaluadas sensorialmente, mediante prueba hedónica de calificación de la calidad, por 12 jueces experimentados. Los resultados de la evaluación sensorial en la aplicación de la mejor variante en leche y en helado fueron calificadas de muy bueno.A mammee flavoring similar to natural flavor was development with flavoring chemicals. The volatile compounds of fruit were analyzed by GC and GC-MS. A total of 24 volatiles were identified, from which benzaldehyde, hexanal and hexadecanoic acid were the major ones. Sixteen formulations of the flavoring were developed. The sensory evaluation was made by a quality hedonic test of 5 points, with the participation of 12 judges. The best formulations were evaluated in milk and ice cream. The quality obtained was very good.
Journal
Ciencia y Tecnología de los AlimentosVolume
18Issue/Article Nr
1Collections
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc/3.0/