Blending Canarium Flavor (Canarium album L.) for Soft Candy from Natural Materials in Vietnam

Abstract

Aim and Objectives: The aim of this study is to create Canarium flavor with the main ingredient (Body note) being Canarium album (Lour.) Raeusch essential oil and natural essential oils found in Vietnam for soft candy product.
 Materials and Methods: All the materials for making the Canarium flavor were from natural sources in Vietnam. Materials for making soft candy such as gelatin, sugar, and lemon juice were purchased in Vietnam market.
 Flavor assessment experiment was conducted by olfactory. The created flavor of Canarium was tested on soft candy with 0.3% by weight.
 Results: After the experiment, the flavors SC1, SC2 and SC3 having the ideal taste and smell for soft candy, were selected. The structure of flavors SC1, SC2 and SC3 included Grassy note, Green note, Fruity note, Woody note, Spicy note, Floral note, Sweete note and Spicy note. Flavors SC1, SC2 and SC3 had the same composition of 80% by weight, of which the main ingredient was Canarium oil (Canarium album L.) accounting for 50% by weight.
 Conclusions: The flavors SC1, SC2 and SC3 were created from natural materials in Vietnam for soft candy product. Flavors SC1 and SC2, SC3 had natural, gentle and attractive scent. Flavor SC1 featured a Canarium odor and a Lemon leaf flavor. Flavor SC2 contained the characteristic aroma of Canarium and the sweet-spicy flavor of Cinnamon bark. Flavor SC3 was made up of Canarium odor and the spicy-hot flavor of ginger. The flavor and taste of SC1, SC2 and SC3 were very suitable for soft candy.