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 sampleswere 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 themain role in determining the aroma of GT. Ifmanufacturers 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.

Volatile composition and sensory analysis of Italian Gianduja Torrone

MINCIONE, Antonio;
2010

Abstract

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 sampleswere 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 themain role in determining the aroma of GT. Ifmanufacturers 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.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/20.500.12318/5586
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