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Sensory Shelf Life of Dulce de Leche

Instituto Superior Experimental de Tecnología Alimentaria, (6500) Nueve de Julio, Buenos Aires, Argentina

Corresponding author: L. Garitta; e-mail: lorena{at}ghough.cyt.edu.ar.

The objectives of this research were to determine the sensory cutoff points for dulce de leche (DL) critical descriptors, both for defective off-flavors and for storage changes in desirable attributes, and to estimate the shelf life of DL as a function of storage temperature. The critical descriptors used to determine the cutoff points were plastic flavor, burnt flavor, dark color, and spreadability. Linear correlations between sensory acceptability and trained panel scores were used to determine the sensory failure cutoff point for each descriptor. To estimate shelf life, DL samples were stored at 25, 37, and 45°C. Plastic flavor was the first descriptor to reach its cutoff point at 25°C and was used for shelf-life calculations. Plastic flavor vs. storage time followed zero-order reaction rate. Shelf-life estimations at different temperatures were 109 d at 25°C, 53 d at 37°C, and 9 d at 45°C. The activation energy, necessary to calculate shelf lives at different temperatures, was 14,370 ± 2080 cal/mol.

Key Words: dulce de leche • cutoff point • sensory failure • shelf life

Abbreviation key: DL = dulce de leche