出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：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.
