DESARROLLO DE UN AROMA DE MAMEY SIMILAR AL NATURAL

Development of a mammee flavoring similar to natural flavor 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.