Investigation of aromatic compounds in Alicante and Jijona turrón

Abstract

Alicante and Jijona turrón are honey- and almond-based confectionery products very famous in Spanish countries, especially during Christmas. In this study, the role of different types of honey (rosemary, orange blossom, and control—a mixture of sugars resembling the sugars composition of real honey) in the aroma and flavor of these confections was studied. Volatile compounds in turrón samples were extracted using simultaneous distillation–extraction and finally isolated, quantified and identified using GC-MS. Two different types of panels were used, trained and consumer, for studying the aroma and flavor intensities of turrón samples. Aldehydes, aromatic hydrocarbons and furans were the predominant chemical groups in turrón samples. The first conclusion was that terpenes and aromatic hydrocarbons decreased with the heating of the boixet step while pyrazines, furans, and pyrroles increased. Chemical feelings, such as cooling and pungency, are the best tool to discriminate among products containing and non-containing honey. Products containing honey were more aromatic and obtained higher satisfaction values than those prepared from a mixture of sugars.