Dipartimento di Biotecnologie per il Monitoraggio Agro-alimentare ed Ambientale, Università degli Studi Mediterranea di Reggio Calabria, Corso da Melissari-III Lotto, Reggio Calabria, Italy.
J Sci Food Agric. 2010 Aug 15;90(10):1605-13. doi: 10.1002/jsfa.3987.
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.
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.
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.
果仁糖（GT）是一种典型的意大利产品，由杏仁、蜂蜜和巧克力制成。本研究对来自五家不同生产企业的产品进行了挥发性成分和描述性感官分析，研究对象为两个连续的季节（2007 年和 2008 年）。采用同时蒸馏萃取法提取 GT 样品中的挥发性化合物，使用 GC-MS 对其进行分离、定量和鉴定。
在 GT 样品中，芳烃是主要的化学化合物，主要是作为成分添加的人工香料（香草醛和苯甲醛）。尽管巧克力中的吡嗪（四甲基吡嗪、2,5-二甲基吡嗪等）的浓度低于添加的香料，但它们在确定 GT 的感官香气特征方面起着重要作用，因为巧克力味的评分最高。尽管所有公司生产的产品中的杏仁味和蜂蜜味相似，但巧克力外壳和添加的香草量决定了产品的显著差异。
巧克力外壳和人工香料在确定 GT 的香气方面起着主要作用。如果制造商有兴趣向消费者提供更均匀的产品，那么应更加关注所选择的原材料（黑巧克力或牛奶巧克力）和添加的香气浓度。
