Volatile Compounds and Sensory Evaluation of Spreadable Creams Based on Roasted Sunflower Kernels and Cocoa or Carob Powder

Abstract

The known confectionery spreadable cream product category includes well-known cocoa - hazelnut pastes as well as peanut butter, products that became very popular in the last decades due to their pleasant taste and ease of eating. However, health constraints appeared both hazelnut and peanut are food allergens, while cocoa excites central nervous system (CNS) and on everyday consumption causes dependence. The aim of this work was to characterize the aroma and sensory of an innovative product that belongs to the same confectionery spreadable cream product category. Six spreadable cream prototypes were produced by using sugar, roasted sunflower kernel, carob or cocoa powder, palm or coconut fat and, lecithin. The obtained samples were firstly analyzed by using the nine point hedonic scale test. The volatile compounds profile analysis <em>(“In Tube Extraction”</em>- GC-MS) was performed on the best samples (in terms of sensory) containing cocoa or carob powder, as well as a control. The main volatile compound of all three samples was pinene (42-51%) which is a characteristic flavor of turpentine, wood. Acetophenone instead (20-25%) gives flavors of almond, floral, sweetish. Benzaldehyde (8.11-9.73%) is characteristic for almond flavor with hints of caramel. The study revealed that the analyzed spreadable creams have similar volatile profiles, even if carob and cocoa powder showed different volatile compounds profiles, with the major compound for both being Propanoic acid, 2-methyl. Thus, with similar taste to cocoa sample, carob-sunflower spreadable cream is an alternative that not include ingredients with allergic potential or CNS stimulants.