Valorization of Food, Food Waste and By-Products by Means of Sensory Evaluation and Volatile Compounds Analysis

The detection of the aromatic profile of a food is relevant for the comprehension and the definition of the volatile fraction of product. Additionally, the identification of the molecules responsible for the sensory, specifically olfactory (direct and indirect), food perception is relevant to define its acceptability and, in some cases (e.g. olive oil), its quality. Combining data obtained from sensory evaluation and volatile compounds analysis is relevant for the definition of a product fingerprint, useful to describe the product itself but also to highlight its strengths and to emphasize many characteristics like a certain level of typicality (e.g. products defined by a strong connection with a geographical area) or novelty (products containing food waste or by-products). To this aim, a combined sensory and instrumental approach, in which the aromatic profile of different products was studied (olive oil, olive oil enriched in lycopene from tomato by-product, fresh cheese, salami, cooked ham, faba bean, chocolate and pear juice models), is applied. The sensory evaluation of different food samples was paired with the volatile compounds analysis, to define if any correlation exists among what human being can perceive and detectable volatile molecules of a product. Additionally, this approach was supported by the application of other instrumental techniques, like texture measurement or electronic eye evaluation. Even if characterization was done using several methodologies, sensory studies were always included as the most important means to evaluate the products, and other methods were to support and/or relate to them. Finally, this thesis put on evidence how relevant the development of quality indicators using modern research methods could be. The new knowledge could be used to promote these products to Italian and/or European consumers, as well as to better understand the characters of food matrices, which helps in developing new products and creating innovations.