Volatile Composition, Texture and Sensory Description of Gaz (Traditional Persian Confection)

Abstract

AbstractGaz is a typical Iranian confectionary product prepared from almond and/or pistachio, gaz‐angebin, sugar, glucose syrup, rosewater and egg white. The physicochemical properties of seven gaz samples were studied. Volatile compounds were extracted by solid‐phase microextraction and investigated using gas chromatography–mass spectrometry. Texture and organoleptic characteristics were determined by a texture analyzer and a trained panel, respectively. Twenty‐eight compounds were detected, including ketones, alcohols, furans, linear hydrocarbons, terpenes, aldehydes, aromatics hydrocarbons and pyrroles. Carvone was the predominant volatile compound. The type and amount of nuts determined the intensity of key flavor attributes; however, these two factors only influenced the hardness of samples but no other texture attributes. The sensory texture profile of gaz could be successfully predicted by easy‐to‐conduct instrumental tests, mainly texture profile analysis and cutting test. However, further research is needed in order to clearly prove whether the instrumental evaluation of the volatile compounds could be used to replace sensory analysis.Practical ApplicationsGaz, a traditional name of Persian nougat, has been produced as a commercial product over the past century and presented as a famous Iranian souvenir to the world. It is mainly produced into bite‐size pieces, and texture and flavor are the most important attributes used by consumers to assess gaz quality. In the present study, aroma profile, texture profile analysis and sensory description of gaz samples were clearly influenced by nut type and amount. The results showed that the gaz samples including higher amounts nut presented significantly higher concentrations of key compounds, such as carvone, benzaldehyde and nonanal, and also increased hardness and chewiness. A deeper knowledge of gaz is needed in order to adapt the product to consumers' demands and needs, especially if the product wants to be exported outside Iran. The information generated here will make easier to know how to conduct sensory analysis of the gaz samples and which methods are more appropriate to evaluate its texture and volatile composition.