Sensory profile of fermented milk drink with yellow mombin (<i>Spondiasmobin</i> L.) and the addition of (<i>Crotonblanchetianus</i> Baill) essential oil

DOS SANTOS, Daiane Gonçalves; BELTRÃO FILHO, Edvaldo Mesquita; DA CRUZ, George Rodrigo Beltrão; DE LIMA, Aécio Melo; QUIRINO, Max Rocha; DE SOUSA, Solange; RIBEIRO, Neila Lidiany

doi:10.1590/fst.40221

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.40221 copy

Sensory profile of fermented milk drink with yellow mombin (Spondiasmobin L.) and the addition of (Crotonblanchetianus Baill) essential oil

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The study aimed to evaluate the influence of Crotonblanchetianus Baill essential oil on the sensory parameters of fermented milk drinks with yellow mombin pulp. The milk drinks analyzed contained milk and whey from goat origin, water-soluble soy extract, yellow mombin pulp, and Crotonblanchetianus Baill essential oil (CBEO) in the following proportions: 0.0, 0.0035; 0.0070, and 0.0105 g/L according to the Artemia salina toxicity test. The extraction of essential oil from the Crotonblanchetianus Baill leaves was carried out using hydrodistillation by steam. The sensory profile of the fermented milk drink was obtained through Quantitative Descriptive Analysis. The CBEO influenced the color of yellow mombin, brightness, viscosity, woody flavor, appearance, and flavor attributes. The samples were also approved in the acceptance test, with no statistical difference between treatments. Therefore, it was concluded that the addition of CBEO promoted changes in the sensory characteristics of the fermented milk drink with yellow mombin pulp for the appearance and flavor attributes. However, it did not negatively influence the acceptance of the analyzed product.

Keywords:
volatile compounds; acceptance test; sensory analysis; dairy product

Ingredient	Crotonblanchetianus Baill essential oil (g L^-1)
Ingredient	0.00	0.0035	0.0070	0.0105
Milk (%)	65	65	65	65
Soro (%)	20	20	20	20
Hydro-soluble soy extract (%)	15	15	15	15
Sucrose (g 100 g^-1)	8	8	8	8
Pulp (g 100 g^-1)	10	10	10	10

Descriptor	Definition
	Appearance
yellow color Caja	The intensity of the yellow color is characteristic of milky products with cajá flavor.
Shine	Ability to reflect light on the surface of the product
Viscosity	Drainage time at the edge of the body
	Odour
Spondiasmobin L.	The characteristic odor of fruit.
Goat milk	The intensity of the characteristic odor of goat milk.
Fermented	Odor intensity is associated with the growth of milk cultures that produce volatile substances in the final product.
Fermented		Flavor
Wood	The flavor associated with wood
Goat milk	The intensity of the characteristic flavor of goat milk.
Spondias mombin L.	The characteristic flavor of Spondiasmobin L in natura
Acid	It describes the primary taste produced by aqueous solutions of acidic substances such as lactic acid solutions.
Acid		Texture
Consistency	Flow resistance property in the mouth
Astringency	A substance that produces the sensation of "tying the mouth."

Variable	Crotonblanchetianus Baill essential oil (g L^-1)				SEM	P-value
Variable	0.00	0.0035	0.0070	0,0105	SEM	Linear	Quadr
Acidity (%)	0.31	0.30	0.31	0.34	0.02	0.140	0.135
pH	6.27a	6.14b	6.13b	6.14b	0.01	0.005	0.00071
Sucrose (g 100 g^-1)	1.80	1.70	1.71	1.99	0.35	0.499	0.355
Lactose (g 100 g^-1)	2.66	2.39	2.20	2.27	0.21	0.036² 2 Y=2.58-38.56x (R2=0.37).	0.202
Total sugars (g 100 g^-1)	4.46	4.10	4.11	4.27	0.31	0.511	0.175
Moisture (%)	81.75	81.85	81.80	81.81	0.15	0.712	0.585
Ash (%)	1.51	1.58	1.54	1.50	0.16	0.838	0.542
Fat (%)	1.71b	2.02ab	2.05ab	2.13a	0.15	0.010³ 3 Y=1.79+37.05x (R2=0.50).	0.240
Protein (%)	2.08b	2.09ab	2.10ab	2.11a	0.007	0.001⁴ 4 Y=2.09+2.10x (R2=0.64).	0.423
Aw (%)	0.99	0.99	0.99	0.99	0.003	0.692	0.829

Instrumental color
L*	36.77c	33.49d	40.14b	49.22a	0.010	0.001⁵ 5 Y=36.33+123.45x (R2=0.86).	0.396
a*	1.73b	2.12a	0.96c	1.04c	0.021	0.171	0.140
b*	12.97d	13.19c	13.93b	15.76a	0.012	0.0001	0.002⁶ 6 Y=12.88+144.01x-1110.52x2 (R2=0.99).
Croma	13.09d	13.36c	13.96b	15.61a	0.014	0.0001	0.006⁷ 7 Y=13.03+130.79x-1012.29x2 (R2=0.99).
Hue	82.19b	80.83b	85.55a	86.17a	0.374	0.071	0.120

Microorganisms	Crotonblanchetianus Baill essential oil (g L^-1)
Microorganisms	0,00	0,0035	0,0070	0,0105
Coliform 45 °C (MPN g−1)	<3.0	<3.0	<3.0	<3.0
Staphylococcus spp. (CFU g−1)	<100	<100	<100	<100
Salmonella sp. (25 g)	Absent	Absent	Absent	Absent

Descriptor		Crotonblanchetianus Baill essential oil (g L^-1)				SEM	P-value
Descriptor		0.00	0.0035	0.0070	0.0105	SEM	P-value
Appearance	Yellow Spondiasmobin L	7.86	7.37	7.38	7.30	0.58	0.137
	Shine	5.16b	5.23b	6.05a	6.02a	0.73	0.008
	Viscosity	4.78a	4.43b	4.06ab	3.88b	0.73	0.043
Odor	Spondias mombin L.	5.01	5.33	5.22	4.69	0.97	0.475
	Goat	3.56	3.39	3.36	3.52	1.14	0.974
	Fermented	2.85	2.72	2.79	3.29	0.84	0.431
Flavor	Wood	1.39c	3.64b	5.17a	4.84a	0.91	<.0001
	Goat	3.56	3.39	3.36	3.52	0.65	0.877
	Spondias mombin L.	6.22	6.87	6.07	6.11	0.91	0.180
	Acid	2.07	1.94	2.55	2.65	0.83	0.172
Texture	Consistency	5.17	5.07	5.62	5.71	0.80	0.209
Texture	Adstringency	2.64	2.87	2.77	2.49	0.99	0.841
Global acceptance		7.23	7.07	7.04	7.00	0.70	0.891

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[1] *Corresponding author: neilalr@hotmail.com