Vanilla torrone is a honey- and almond-based confectionery product very famous in Italy, especially during Christmas. In this study, the effects of two factors, the manufacturing company and the manufacturing season, on the volatile composition of vanilla torrone were studied. Volatile compounds in torrone samples were extracted using simultaneous distillation-extraction and finally isolated, semi-quantified and identified using GC-MS. A trained panel was also used to make a descriptive analysis of torrone. Benzene derivatives and terpenes were the predominant chemical groups in torrone samples. The addition of artificial flavourings (mainly vanillin and benzaldehyde) played an important role in determining the final composition of volatiles and their concentrations. However, the amount and quality of almonds and honey and the intensity of almond toasting could also play important roles. If manufacturers want to provide a more homogeneous product to the consumers, more attention should be paid to the composition and concentrations of the flavourings added.
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