This work aimed to the study the sensory characteristics and the head-space profile of 18 commercial tomato sauces for pasta dressing: 9 samples purchased from Italy and 9 from the Spanish market. The characterization of volatile molecules was performed by SPME-GC-MS, whereas the sensory attributes of each sample were evaluated by Flash Profiling method: this last rapid approach permitted to value characteristics perceived by smell and taste and to rank the samples according to the selected descriptors. Sensory and instrumental data were statistically elaborated by GPA in order to value the consensus degree among assessors about the ranking position of samples, whereas the most frequent sensory attributes and categories of volatiles were used as input data for the MFA. In the head-space of the samples, 100 compounds were tentatively identified, but only those responsible for specific olfactory attributes were considered (e. g. basil, fresh or cooked tomato, etc.). Each set of samples was mainly characterized by specifics sensory notes. Some significant positive correlations between volatile molecules known as related with specific sensory attributes and the sensory results (ranking) were found. The aroma profiling showed some main differences: Spanish samples were characterized by the highest content of compounds linked with the thermal treatments of tomatoes and with the presence of raw and sautéed garlic and onion, whereas, the Italian, by basil typical terpenes and by markers of fresh tomato. On the sensory side, assessors perceived more frequently the presence of garlic, onion and sweet pepper in Spanish samples whereas basil/aromatic herbs and acid taste were dominant in Italian ones. The results confirmed the strict relation between the formulation/processing and the aromatic profile of the sauces, thus evidencing an interesting agreement between the sensory and the instrumental data that could be relevant both for consumer testing and the research and development.

Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head-space profiles by Flash Profiling and SPME-GC-MS

BENDINI, ALESSANDRA;VALLI, ENRICO;PALAGANO, ROSA;GALLINA TOSCHI, TULLIA
2016

Abstract

This work aimed to the study the sensory characteristics and the head-space profile of 18 commercial tomato sauces for pasta dressing: 9 samples purchased from Italy and 9 from the Spanish market. The characterization of volatile molecules was performed by SPME-GC-MS, whereas the sensory attributes of each sample were evaluated by Flash Profiling method: this last rapid approach permitted to value characteristics perceived by smell and taste and to rank the samples according to the selected descriptors. Sensory and instrumental data were statistically elaborated by GPA in order to value the consensus degree among assessors about the ranking position of samples, whereas the most frequent sensory attributes and categories of volatiles were used as input data for the MFA. In the head-space of the samples, 100 compounds were tentatively identified, but only those responsible for specific olfactory attributes were considered (e. g. basil, fresh or cooked tomato, etc.). Each set of samples was mainly characterized by specifics sensory notes. Some significant positive correlations between volatile molecules known as related with specific sensory attributes and the sensory results (ranking) were found. The aroma profiling showed some main differences: Spanish samples were characterized by the highest content of compounds linked with the thermal treatments of tomatoes and with the presence of raw and sautéed garlic and onion, whereas, the Italian, by basil typical terpenes and by markers of fresh tomato. On the sensory side, assessors perceived more frequently the presence of garlic, onion and sweet pepper in Spanish samples whereas basil/aromatic herbs and acid taste were dominant in Italian ones. The results confirmed the strict relation between the formulation/processing and the aromatic profile of the sauces, thus evidencing an interesting agreement between the sensory and the instrumental data that could be relevant both for consumer testing and the research and development.
2016
Eurosense 2016 proceeding on line
A. Bendini; A. Vallverdu-Queralt; E. Valli; R. Palagano; R. M. Lamuela-Raventos; T. Gallina Toschi
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/587190
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