BigPatents India

A method is described for enhancing the flavour of beverage made from mango (Mangifera indica, var :Totapuri). An essential oil (Tagetes oil) having an appropriate flavour profile and flavour compatibility as elucidated by sensory analysis was used for the purpose of flavour enhancement of mango beverage having a sugar : acid ratio adjusted to be in the range of 12:0.2 : 15:0.3 Tagetes oil was emulsified with propylene glycol in ratios of 1:8 to 1:10. Emulsified essential oil at levels of 80 to 120 ppm was finely dispersed in the beverage made from the pulp of mango, variety totapuri, to achieve a distinct enhancement in fresh mango, peely and greeny flavour / aroma notes, flavour compatibility and impact as perceived by a trained sensory panel. Comparision of the mango beverage without the added essential oil, gave a higher oil, gave a higher score as judged by consumer acceptability test.