Differences in Jijona turrón concepts between consumers and manufacturers

Abstract

AbstractSensory evaluation of food is of particular interest for typical products such as those having a Protected Geographical Indication, e.g. Jijona turrón. Sensory analysis can help manufacturers in getting a better understanding of consumer acceptability. The main objective of this study was to compare the concepts of a high‐quality turrón between consumers and manufacturers. The most important quality attributes of Jijona turrón were hardness, oiliness, consistency, crumbliness, adhesiveness, almond content, honey aroma, almond aroma and sweetness. Both consumers and manufacturers perceived these attributes in a similar way, indicating that consumers had a high knowledge of this product. However, while consumers want a product with high levels of sweetness and consistency and low levels of oiliness, manufacturers care more for intense honey and almond flavours. Finally, turrón consumption is confined to Christmas for people aged < 35 or > 50 years, while people aged 35–50 years consume this item throughout the year. Copyright © 2007 Society of Chemical Industry