This experimental thesis addresses the use and rationalization of food flavors in a company producing semi-finished products for ice cream and pastry. The project’s objective was to optimize the use of flavors by reducing their variety, with the aim of simplifying recipes, improving production efficiency, and containing costs. The study was conducted in the company’s Research and Development laboratory, where flavors were examined through sensory analysis and grouped according to their main aromatic profiles. The analysis involved common flavors such as vanilla, rum, coffee, cream, strawberry, and milk, used in semi-finished ice cream products. The experimental process included olfactory and taste tests, evaluated through specific descriptors for each aromatic class and with scores measuring the intensity of aromatic notes. The results were summarized in graphs, facilitating the understanding of each flavor’s sensory profile and possible substitution alternatives. The thesis also discusses challenges related to the stability of flavors during processing and storage, as well as the legislative implications for flavor additives. The proposed rationalization promises benefits for both business efficiency and regulatory compliance, while also promoting a sustainable and economically advantageous production process.
Questa tesi sperimentale affronta l'uso e la razionalizzazione degli aromi alimentari in un'azienda di produzione di semilavorati per gelateria e pasticceria. L’obiettivo del progetto è stato ottimizzare l’impiego degli aromi riducendone la varietà, al fine di semplificare le ricette, migliorare l'efficienza produttiva e contenere i costi. Lo studio è stato condotto nel laboratorio di Ricerca e Sviluppo dell’azienda, dove sono stati esaminati gli aromi mediante analisi sensoriali e raggruppati in base ai profili aromatici principali. L'analisi ha coinvolto aromi comuni come vaniglia, rum, caffè, crema, fragola e latte, utilizzati nei semilavorati per gelato. Il processo sperimentale ha incluso prove olfattive e gustative, valutate attraverso descrittori specifici per ciascuna classe aromatica e con punteggi che misurano l'intensità delle note aromatiche. I risultati sono stati sintetizzati in grafici, facilitando la comprensione dei profili sensoriali di ciascun aroma e delle possibili alternative di sostituzione. La tesi discute inoltre le sfide legate alla stabilità degli aromi durante la lavorazione e la conservazione, nonché le implicazioni legislative sugli additivi aromatizzanti. La razionalizzazione proposta promette benefici sia per l’efficienza aziendale sia per la conformità normativa, favorendo al contempo una produzione sostenibile e economicamente vantaggiosa.
Screening sensoriale su aromi impiegati nei semilavorati per gelato ai fini della razionalizzazione.
DI TEODORO, SIMONE
2023/2024
Abstract
This experimental thesis addresses the use and rationalization of food flavors in a company producing semi-finished products for ice cream and pastry. The project’s objective was to optimize the use of flavors by reducing their variety, with the aim of simplifying recipes, improving production efficiency, and containing costs. The study was conducted in the company’s Research and Development laboratory, where flavors were examined through sensory analysis and grouped according to their main aromatic profiles. The analysis involved common flavors such as vanilla, rum, coffee, cream, strawberry, and milk, used in semi-finished ice cream products. The experimental process included olfactory and taste tests, evaluated through specific descriptors for each aromatic class and with scores measuring the intensity of aromatic notes. The results were summarized in graphs, facilitating the understanding of each flavor’s sensory profile and possible substitution alternatives. The thesis also discusses challenges related to the stability of flavors during processing and storage, as well as the legislative implications for flavor additives. The proposed rationalization promises benefits for both business efficiency and regulatory compliance, while also promoting a sustainable and economically advantageous production process.File | Dimensione | Formato | |
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https://hdl.handle.net/20.500.12608/80383