Volatile composition and descriptive sensory analysis of Italian vanilla <i>torrone</i>

Speziale, Marisa; Vázquez‐Araújo, Laura; Mincione, Antonio

doi:10.1111/j.1365-2621.2010.02307.x

Cited by 8 publications

(11 citation statements)

References 16 publications

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“…These authors defined mainly the texture attributes and gave some sensory definitions and examples for each one of the terms, but not the reference products because the study was carried out using only concepts. Future studies provided new sensory attributes, but most of them did not have anchored references (Vázquez-Araújo et al 2008c;Narbona et al 2010;Speziale et al 2010b).…”

Section: Introductionmentioning

confidence: 99%

DEVELOPMENT OF A SENSORY LEXICON AND APPLICATION BY AN INDUSTRY TRADE PANEL FOR TURRÓN, A EUROPEAN PROTECTED PRODUCT

Vázquez‐Araújo

Chambers

2011

Journal of Sensory Studies

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A lexicon for describing the sensory flavor and texture properties of turrón, a traditional Spanish Protected Geographical Indication almond nougat product, was developed and validated. Sixty-seven different products were studied, including different product types, brands, commercial categories and manufacturing seasons. Once the lexicon was developed, five products were studied by a different sensory panel to validate the terms. A total of 25 flavor and 16 texture attributes were identified, defined and referenced for turrón evaluation. The main flavor attributes were nutty overall and almond, followed by caramelized, roasted and brown sugar. Predominant texture attributes were different depending on the product because some products have milling stages during processing and others do not. Lexicon validation showed some inconsistencies in texture attributes, e.g., uniformity of bite, graininess/grittiness and cohesiveness. Further studies may be carried out to adapt the definitions and references to products from different countries, unifying therefore the developed lexicon. PRACTICAL APPLICATIONSSensory lexicons are helpful for companies and researchers who are trying to improve uniformity of traditional products by providing standardized sensory terms, definitions and references for future studies. This study will be a model for beginning similar researches on other traditional products. The lexicon will be a tool to relate accurate descriptive data to consumer liking, information that could be use to expand production lines, end the seasonal production and sale of turrón and develop different types of almond nougats. Journal of Sensory Studies

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Section: Introductionmentioning

confidence: 99%

DEVELOPMENT OF A SENSORY LEXICON AND APPLICATION BY AN INDUSTRY TRADE PANEL FOR TURRÓN, A EUROPEAN PROTECTED PRODUCT

Vázquez‐Araújo

Chambers

2011

Journal of Sensory Studies

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“…As reported in the literature (Speziale et al . 2010b,c), pyrazine and pyrrole descriptors are mainly related to chocolate, nuts and toasted notes, while furans are related to toasted and caramel sweet aromas, and finally terpenes and alcohols are related to floral and herbal notes.…”

Section: Resultsmentioning

confidence: 99%

“…) and torrone (Speziale et al . 2010b,c), in which formulation toasted almonds, at different intensities, are used.…”

Section: Resultsmentioning

confidence: 99%

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Volatile Composition, Texture and Sensory Description of Gaz (Traditional Persian Confection)

Hojjati

Speziale

Noguera-Artiaga

2015

Journal of Texture Studies

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Gaz is a typical Iranian confectionary product prepared from almond and/or pistachio, gaz-angebin, sugar, glucose syrup, rosewater and egg white. The physicochemical properties of seven gaz samples were studied. Volatile compounds were extracted by solid-phase microextraction and investigated using gas chromatography-mass spectrometry. Texture and organoleptic characteristics were determined by a texture analyzer and a trained panel, respectively. Twentyeight compounds were detected, including ketones, alcohols, furans, linear hydrocarbons, terpenes, aldehydes, aromatics hydrocarbons and pyrroles. Carvone was the predominant volatile compound. The type and amount of nuts determined the intensity of key flavor attributes; however, these two factors only influenced the hardness of samples but no other texture attributes. The sensory texture profile of gaz could be successfully predicted by easy-toconduct instrumental tests, mainly texture profile analysis and cutting test. However, further research is needed in order to clearly prove whether the instrumental evaluation of the volatile compounds could be used to replace sensory analysis. PRACTICAL APPLICATIONSGaz, a traditional name of Persian nougat, has been produced as a commercial product over the past century and presented as a famous Iranian souvenir to the world. It is mainly produced into bite-size pieces, and texture and flavor are the most important attributes used by consumers to assess gaz quality. In the present study, aroma profile, texture profile analysis and sensory description of gaz samples were clearly influenced by nut type and amount. The results showed that the gaz samples including higher amounts nut presented significantly higher concentrations of key compounds, such as carvone, benzaldehyde and nonanal, and also increased hardness and chewiness. A deeper knowledge of gaz is needed in order to adapt the product to consumers' demands and needs, especially if the product wants to be exported outside Iran. The information generated here will make easier to know how to conduct sensory analysis of the gaz samples and which methods are more appropriate to evaluate its texture and volatile composition. ISSN 1745-4603 Journal of Texture Studies

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“…Seven articles indicated using between 10 and 20 judges with using 10 (Leighton et al . 2010; Speziale et al . 2010), one using 11 judges (Moussaoui and Varela 2010), one using 12 (Biasoto et al .…”

Section: Introductionmentioning

confidence: 99%

How Many Judges Should One Use for Sensory Descriptive Analysis?

Heymann¹,

Machado²,

Torri³

et al. 2012

Journal of Sensory Studies

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There are widely divergent opinions on the number of judges required for sensory descriptive analysis (DA) with some authors saying 6 and others up to 15. Yet, there are very little data to support these numbers. Therefore, the data from three DA studies with between 14 and 22 trained judges, evaluating between 8 and 30 different red wines in triplicate using between 20 and 30 descriptors, were re-analyzed using randomly selected subsets of assessors. The results were compared using analyses of variance, multifactor analysis and Tucker-1 analyses. The results showed some variability in the minimum number of panelists that gave a stable result, but, in general, at least 8 and preferably 10 seems sufficient. PRACTICAL APPLICATIONSThese results are comforting because clearly the standard 8-12 judges fell within the grouping. This information could be important for timing and cost constraints. Journal of Sensory Studies

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Volatile composition and descriptive sensory analysis of Italian vanilla torrone

Cited by 8 publications

References 16 publications

DEVELOPMENT OF A SENSORY LEXICON AND APPLICATION BY AN INDUSTRY TRADE PANEL FOR TURRÓN, A EUROPEAN PROTECTED PRODUCT

DEVELOPMENT OF A SENSORY LEXICON AND APPLICATION BY AN INDUSTRY TRADE PANEL FOR TURRÓN, A EUROPEAN PROTECTED PRODUCT

Volatile Composition, Texture and Sensory Description of Gaz (Traditional Persian Confection)

How Many Judges Should One Use for Sensory Descriptive Analysis?

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