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Authors
Advisor(s)
Abstract(s)
A globalização e a modernização conduzem ao aumento da demanda pela inovação
tecnológica e pela alta competitividade, o que leva a Frulact e a Frusenses a quererem
melhorar constantemente a qualidade dos seus produtos, mantendo um preço competitivo. Esta
foi a motivação para a origem desta dissertação, que tem como principal objetivo o
desenvolvimento de um aroma de café e um aroma natural tipo café.
O desenvolvimento dos aromas a café dividiu-se em três etapas: a seleção das matérias primas, a sua descrição e avaliação e, por último, a formulação do aroma. Para o
desenvolvimento do aroma de café foi utilizado o método do contratipo. Já no desenvolvimento
do aroma natural tipo café foi realizada uma pesquisa bibliográfica.
No método do contratipo, a seleção das matérias-primas foi realizada recorrendo à
cromatografia gasosa acoplada à espetrometria de massa (GC-MS), de forma a identificar os
compostos voláteis presentes num aroma já comercializado por uma empresa concorrente.
Durante o estudo foram realizados diferentes ensaios, com diferentes proporções de matérias primas. Neste método recorreu-se também a uma análise sensorial usando testes triangulares
para determinar as diferenças entre o aroma desenvolvido e o aroma padrão. Para o
desenvolvimento do aroma natural tipo café, a seleção das matérias-primas foi realizada com
base na revisão bibliográfica dos possíveis compostos voláteis presentes no café. A matriz
selecionada para a aplicação das formulações desenvolvidas foi o iogurte de base látea.
Foram desenvolvidas onze formulações para o aroma de café (Formulações A) e seis
formulações para o aroma natural tipo café, com base em compostos voláteis naturais
(Formulações B).
No desenvolvimento do aroma de café (Formulações A) não foi suficiente validar as
diferenças existentes entre o aroma desenvolvido e o aroma padrão por GC-MS, tendo sido
aprovada a Formulação A11 recorrendo a um teste triangular com uma percentagem total de
respostas corretas de 40 %. O preço das matérias-primas nesta formulação é de 4,3 €/kg, ficando
a aplicação final do aroma com um custo de 0,0043 €/kg (com uma dosagem de 0,1 %).
A seleção das matérias-primas para o desenvolvimento do aroma natural tipo café
(Formulações B) foi dificultada pela diversidade de compostos voláteis presentes no café.
Foram aprovadas duas formulações, as Formulações B3 e B6, em que o preço das matérias primas por kg de aroma é de 4,7 € para a Formulação B3 e de 38,4 € para a Formulação B6. Uma vez que ambas as formulações são doseadas a 0,1 %, o aroma na aplicação final tem um
custo de 0,0047 €/kg e de 0,0384 €/kg, respetivamente.
Globalization and modernization lead to increased demand for technological innovation and high competitiveness, which leads Frulact and Frusenses to constantly seek to improve the quality of their products while maintaining a competitive price. This was the motivation for this dissertation, which has as main goal the development of a coffee flavor and a natural flavor type coffee. The development of a flavor is divided into three stages: the selection of the raw materials, their description and evaluation and finally the formulation of the flavor. For the development of the coffee flavor was used the countertype method. In the development of the natural flavor type coffee, a bibliographic research was conducted. In the countertype method, the selection of the raw materials was performed using a gas chromatography system coupled to mass spectrometry (GC-MS) to identify the volatile compounds, present in a flavor already marketed by a competing company. During this study, different tests were conducted, with different proportions of raw materials. In this method, a sensory analysis using triangular tests was also used to identify the differences between the developed flavor and the standard flavor. For the development of the natural flavor type coffee, the selection of raw materials was based on the bibliographic review of the possible volatile compounds present in coffee. The matrix selected for the application of the developed formulations was the dairy-based yogurt. Eleven formulations were developed for the coffee flavor (Formulations A) and six formulations for the natural flavor type coffee, based on natural volatile compounds (Formulations B). In the development of the coffee flavor (Formulations A) it was not enough to validate the differences between the flavor developed and the standard flavor by GC-MS, so the Formulation A11 was approved using a triangular test with a total percentage of correct answers of 40 %. The price of the raw materials in this formulation is 4,3 €/kg, leaving the final application of the flavor with a cost of 0,0043 €/kg (with a dosage of 0,1 %). The selection of raw materials for the development of the natural flavor type coffee (Formulations B) was hampered by the diversity of volatile compounds present in coffee. Two formulations were approved, Formulations B3 and B6, in which the price of raw materials per kg of flavor is 4,7 € for Formulation B3 and 38,4 € for Formulation B6. Since both formulations are dosed at 0,1%, the flavor in the final application has a cost of 0,0047 €/kg and 0,0384 €/kg, respectively.
Globalization and modernization lead to increased demand for technological innovation and high competitiveness, which leads Frulact and Frusenses to constantly seek to improve the quality of their products while maintaining a competitive price. This was the motivation for this dissertation, which has as main goal the development of a coffee flavor and a natural flavor type coffee. The development of a flavor is divided into three stages: the selection of the raw materials, their description and evaluation and finally the formulation of the flavor. For the development of the coffee flavor was used the countertype method. In the development of the natural flavor type coffee, a bibliographic research was conducted. In the countertype method, the selection of the raw materials was performed using a gas chromatography system coupled to mass spectrometry (GC-MS) to identify the volatile compounds, present in a flavor already marketed by a competing company. During this study, different tests were conducted, with different proportions of raw materials. In this method, a sensory analysis using triangular tests was also used to identify the differences between the developed flavor and the standard flavor. For the development of the natural flavor type coffee, the selection of raw materials was based on the bibliographic review of the possible volatile compounds present in coffee. The matrix selected for the application of the developed formulations was the dairy-based yogurt. Eleven formulations were developed for the coffee flavor (Formulations A) and six formulations for the natural flavor type coffee, based on natural volatile compounds (Formulations B). In the development of the coffee flavor (Formulations A) it was not enough to validate the differences between the flavor developed and the standard flavor by GC-MS, so the Formulation A11 was approved using a triangular test with a total percentage of correct answers of 40 %. The price of the raw materials in this formulation is 4,3 €/kg, leaving the final application of the flavor with a cost of 0,0043 €/kg (with a dosage of 0,1 %). The selection of raw materials for the development of the natural flavor type coffee (Formulations B) was hampered by the diversity of volatile compounds present in coffee. Two formulations were approved, Formulations B3 and B6, in which the price of raw materials per kg of flavor is 4,7 € for Formulation B3 and 38,4 € for Formulation B6. Since both formulations are dosed at 0,1%, the flavor in the final application has a cost of 0,0047 €/kg and 0,0384 €/kg, respectively.
Description
Keywords
Flavors coffee volatile compounds gas chromatography coupled to mass spectrometry (GC-MS) sensory analysis