Sensory analysis of nougat: Methodology, training, and validation of a panel for protected geographical indication Torró d'Agramunt

Abstract

Nougat‐type confections, made with nuts, honey or sugar, and/or egg whites, are consumed in many countries. Torró d'Agramunt is a nougat produced in northeast Spain that has been awarded the European quality label Protected Geographical Indication (PGI). When sensory descriptors are included in the PGI's operating regulations, the sensory quality of products with the label must be guaranteed. The current study established eight descriptors and reference ranges for Torró d'Agramunt, differentiating between products labeled “supreme category” (containing ≥60% nuts) from those labeled “extra category” (containing ≥46% nuts), and developed a method to train a panel of tasters to evaluate this product. Applying the method also showed that sensory analysis is useful for identifying products that are nearing their expiry date. The work conducted within this study represents a step toward the standardization of the approach to the sensory analysis of nougats and similar products. Practical Applications Sensory analysis is a way to objectively characterize the attributes of products. Determining whether products fulfill established criteria for certain attributes is important for quality control and ensuring consumer trust. The present study aimed to devise a standardized method for the sensory analysis of nougats and similar products. The approach developed has enabled the sensory characterization of various PGI Torró d'Agramunt using the selected descriptors, making it possible to establish a sensory profile according to the percentage of nuts included in the product and to evaluate changes in the sensory profile that occur as the product approaches its expiry date. Training the panel and discussing the descriptors underlined the need for feedback between the Regulating Board, the director of the panel, and the tasters. This process resulted in a fast, feasible method that can be applied for quality control of other products or other quality labels.

Development of a yeast‐free bread using legume and nut flours in a gluten‐free flour: Techno‐functional characteristics and sensory evaluation

“…For the samples with hazelnut flour (H30) and hazelnut and bean flour (BH30), the assessors have described them as having ‘sweet taste’, ‘biscuit flavour’ and ‘nutty flavour’. These attributes ‘sweet taste’ or ‘biscuit flavour’ can be associated to hazelnut flour, as this nut is widely used in the production of confectionary, for example, nougat (López‐Mas & Romero del Castillo, 2022). In particular, sample BH30 was described as ‘legume flavour’, probably due to the predominant taste of the bean flour.…”