Sensory analysis of nougat: methodology, training, and validation of a panel for protected geographical indication Torró d'Agramunt [Fitxer informàtic]
/ Laura López Mas ; [dirigida per: Roser Romero del Castillo]
López Mas, Laura2021
Dirigida per: Romero del Castillo, Roser. Universitat Politècnica de Catalunya, 2021
1 recurs electrònic
Doctorat en Tecnologia Agroalimentària i Biotecnologia.
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 per cent nuts) from those labeled "extra category" (containing =46 per cent 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.
