Paper presented at the 52nd CFCS Annual Meeting, Guadeloupe, July 10-16, 2016
Glycerine based sauces had the least lasting amount of heat due to its sweet flavour profile while 50% of participants found that the pineapple carvalho pepper sauce in vodka had the most immediate and longest duration of heat. Overall, from Figure 4, the most popular product is the pineapple carvalho pepper sauce in glycerine. Conclusion Overall, the best product was the pineapple carvalho pepper sauce using a glycerine base followed by the pineapple carvalho pepper sauce in vodka. Future work will be performed to optimize the quality of the product (colour, texture and flavour) as well as evaluate its application in various foods. Nutritional and microbial profiles of the carvalho pepper sauce products will be done and compared to commercially available pepper sauces. Bibliografic references DBrimelow, C. J. B. 1995. “Sauces, Pickles And Condiments”. Physico-Chemical Aspects Of Food Processing, 387-416. doi:10.1007/978-1-4613-1227-7_19. De Mejia, Elvira Gonza lez, Yolanda Aguilera-Gutie rrez, Maria Angeles Martin-Cabrejas, and Luis A. Mejia. 2015. “Industrial Processing Of Condiments And Seasonings And Its Implications For Micronutrient Fortification”. Ann. N.Y. Acad. Sci. 1357 (1): 8-28. doi:10.1111/nyas.12869. Lim, Juyun. 2011. “Hedonic Scaling: A Review Of Methods And Theory”. Food Quality And Preference. doi:10.1016/j. foodqual.2011.05.008. Moore, Jessie. 2014. “Learn How To Make Your Own Flavor Extracts And Savor The Flavor!”. The CraftsyBlog. http:// www.craftsy.com/blog/2014/04/how-to-make-flavor-extracts/. Reineccius, Gary, and Henry B Heath. 1994. Source Book Of Flavors. New York: Chapman & Hall.
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