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

Authors

  • LAURA VÁZQUEZ-ARAÚJO,

    Corresponding author
    1. Department of Human Nutrition, The Sensory Analysis Center, Kansas State University, Justin Hall, Manhattan, KS 66506 1407
      TEL: +1-785-5315158; FAX: +1-785-5320176; EMAIL: lvazque@ksu.edu; lvazquez@umh.es
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  • DELORES CHAMBERS,

    1. Department of Human Nutrition, The Sensory Analysis Center, Kansas State University, Justin Hall, Manhattan, KS 66506 1407
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  • ÁNGEL A. CARBONELL-BARRACHINA

    1. Departamento Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Universidad Miguel Hernández, Escuela Politécnica de Orihuela, Orihuela, Alicante, Spain
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TEL: +1-785-5315158; FAX: +1-785-5320176; EMAIL: lvazque@ksu.edu; lvazquez@umh.es

Abstract

ABSTRACT

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 APPLICATIONS

Sensory 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.

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