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Volatile composition and sensory analysis of Italian gianduja torrone

2010; Wiley; Volume: 90; Issue: 10 Linguagem: Inglês

10.1002/jsfa.3987

1097-0010

Marisa Speziale, Laura Vázquez‐Araújo, Antonio Mincione, Ángel A. Carbonell‐Barrachina,

Phytochemicals and Antioxidant Activities

Journal of the Science of Food and AgricultureVolume 90, Issue 10 p. 1605-1613 Research Article Volatile composition and sensory analysis of Italian gianduja torrone Marisa Speziale, Marisa Speziale Università degli Studi Mediterranea di Reggio Calabria. Dipartimento di Biotecnologie per il Monitoraggio Agro-alimentare ed Ambientale. C.da Melissari—III Lotto—89124 Reggio Calabria, ItalySearch for more papers by this authorLaura Vázquez-Araújo, Laura Vázquez-Araújo Universidad Miguel Hernández, Departamento Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, SpainSearch for more papers by this authorAntonio Mincione, Antonio Mincione Università degli Studi Mediterranea di Reggio Calabria. Dipartimento di Biotecnologie per il Monitoraggio Agro-alimentare ed Ambientale. C.da Melissari—III Lotto—89124 Reggio Calabria, ItalySearch for more papers by this authorÁngel A Carbonell-Barrachina, Corresponding Author Ángel A Carbonell-Barrachina [email protected] Universidad Miguel Hernández, Departamento Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, SpainUniversidad Miguel Hernández, Departamento Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria. Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain.Search for more papers by this author Marisa Speziale, Marisa Speziale Università degli Studi Mediterranea di Reggio Calabria. Dipartimento di Biotecnologie per il Monitoraggio Agro-alimentare ed Ambientale. C.da Melissari—III Lotto—89124 Reggio Calabria, ItalySearch for more papers by this authorLaura Vázquez-Araújo, Laura Vázquez-Araújo Universidad Miguel Hernández, Departamento Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, SpainSearch for more papers by this authorAntonio Mincione, Antonio Mincione Università degli Studi Mediterranea di Reggio Calabria. Dipartimento di Biotecnologie per il Monitoraggio Agro-alimentare ed Ambientale. C.da Melissari—III Lotto—89124 Reggio Calabria, ItalySearch for more papers by this authorÁngel A Carbonell-Barrachina, Corresponding Author Ángel A Carbonell-Barrachina [email protected] Universidad Miguel Hernández, Departamento Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, SpainUniversidad Miguel Hernández, Departamento Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria. Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain.Search for more papers by this author First published: 18 June 2010 https://doi.org/10.1002/jsfa.3987Citations: 6Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat 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 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 REFERENCES 1Martínez N, Chiralt A and Fito P, Transport phenomena in the phase inversion operation of Xixona turrón manufacture. J Food Eng 32: 313–324 (1997). 2Martínez-Navarrete N, Fito P and Chiralt A, Influence of conditions of manufacture and storage time on the textural characteristics of Xixona turrón. Food Control 7: 317–324 (1996). 3Vázquez-Araújo L, Pérez-Castejón V, Verdú A and Carbonell-Barrachina AA, Reclutamiento, selección, entrenamiento y validación de un panel de catadores especializado en turrón y sus materias primas. 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