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Volatile composition and sensory analysis of Italian gianduja torrone
Author(s) -
Speziale Marisa,
VázquezAraújo Laura,
Mincione Antonio,
CarbonellBarrachina Ángel A
Publication year - 2010
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3987
Subject(s) - aroma , vanillin , food science , chemistry , milk chocolate , flavour , sensory analysis , homogeneous , raw material , composition (language) , mathematics , organic chemistry , linguistics , philosophy , combinatorics
BACKGROUND: Gianduja torrone (GT) is a typical Italian product made with almonds, honey and chocolate. In this study, the volatile composition and the descriptive sensory analysis of the product, from five different manufacturing companies and two consecutive seasons (2007 and 2008), were studied. Volatile compounds in torrone samples were extracted using simultaneous distillation–extraction and isolated, quantified and identified using GC‐MS. RESULTS: Aromatic hydrocarbons were the predominant chemical compounds in the GT samples, mainly being artificial aromas (vanillin and benzaldehyde) added as ingredients. Although pyrazines from chocolate (tetramethylpyrazine, 2,5‐dimethylpyrazine, etc.) were found in lower concentrations than the added flavourings, they played an important role in determining the sensory aroma profile of GT, as scores for chocolate flavour were the highest. Although the almond and honey flavours were similar in products from all companies, the chocolate cover and the quantity of vanilla added determined significant differences in the products. CONCLUSION: The chocolate cover and artificial aromas play the main role in determining the aroma of GT. If manufacturers are interested in providing a more homogeneous product to the consumers, more attention should be paid to the raw materials chosen (black or milk chocolate) and concentrations of the aromas added. Copyright © 2010 Society of Chemical Industry