Triangle sensory test was carried out to evaluate the ability of human olfactory system to discriminate candies made with the same structuring agent and added with the same aroma concentra- tion, but of different origin. Results evidenced a 75% of the correct- ness of the panellist were able to discriminate samples based on the aroma type (NS and NIS) with a risk error lower than 0.1%, independently from the structuring agent when candies added with the highest concentration (0.30%) were tested.
In the case of the product added with the lowest concentration, a lower degree of correctness was observed (62%, 40% and 68%, for GAr, Gel and Pec, respectively) with a a index, correlated to the probability to evidence a difference between the samples made
with the flavouring of different origin of 5%, 32% and 1% for GAr, Gel and Pec, respectively. Gelatin made candies added with NIS or NS seem thus, are not easily discriminated by human senses.
This result seems to be opposite to those obtained by the instru- mental analysis based on both the GC–MS and e-noses, since the aroma pattern of the Gel-candies made with NS and NIS was dis- criminated. However, sensory analysis takes into account the over- all odour quality that is due the combination of that of each volatile compound present in the headspace and its relative concentration that cannot be predicted by both GC–MS and e-nose measure- ments. For this reason, it appears of paramount importance the instrumental control of the gas phase both for quality control by the food industry and for traceability and prevention of potential frauds on the consumers side.