Tasting shapes and words

We report a series of quick and simple paper-and-pencil demonstrations illustrating the reliable crossmodal correspondences that people have between commercially-available food and drink items and both visually-presented shapes and nonsense words. The foodstuffs tested in this study included still and sparkling water, Brie cheese and cranberry juice, and two kinds of chocolate. Participants were given paper-based line scales, anchored at either end with a nonsense word or simple outline shape. They were instructed to taste the foodstuffs and to indicate whether their perception of the flavour matched more one or other of the items anchoring the scales, and then mark the appropriate point on the scale. The results highlight the fact that certain of these foodstuffs (sparkling water, cranberry juice, and Maltesers - chocolate-covered malt honeycomb) were better associated with angular shapes and high-pitched meaningless words, such as ‘kiki’ and ‘takete’, whose pronunciation requires sharp inflection of the mouth. By contrast, still water, Brie, and Caramel Nibbles (chocolate-covered caramel) were all more strongly associated with rounded shapes and softer sounding, lower-pitched pseudo-words, such as ‘bouba’ and ‘maluma’. These results, which build on the classic literature on ‘sound symbolism’, have both theoretical and applied implications: On the one hand, they demonstrate that the phenomenon of sound symbolism extends beyond the visual modality, by showing that speech sounds carry meaning in the domain of flavour, and in terms of the oral-somatosensory attributes of foodstuffs as well. As a consequence, these results may also be useful on an applied level in terms of helping companies to design novel brand names and graphics for the packaging of their food and drink items that best connote the likely attributes of the product within.     

Structural characteristics of cocoa particles and their effect on the viscosity of reduced fat chocolate

Aimed at the manufacture of reduced fat chocolates, a novel method of trapped fat reduction was assessed: Manipulation of the cocoa ingredient. Cocoa mass was replaced with cocoa powder (11 g/100 g or <1 g/100 g fat) and added ‘free’ cocoa butter. A cocoa solids approach to design reduced fat chocolates with satisfactory flow properties is attractive to industry since it circumvents introduction of ingredients not commonly used in chocolate manufacture. Results showed that the cocoa mass chocolate had a higher viscosity than cocoa powder chocolates of the same total fat content due to the presence of trapped fat globules as identified by confocal laser scanning microscopy. The chocolate prepared with standard defatted cocoa powder containing 11 g/100 g fat had a lower viscosity than the chocolate containing highly defatted cocoa powder (<1 g/100 g) due to particle shape and fat diffusion into the particles as revealed by microscopy analyses. Based on the evidence presented, it can be concluded that standard defatted cocoa powder, as widely used by the industry, is indeed the best compromise in terms of free fat, particle size and morphology attempting to formulate fat reduced chocolate of acceptable molten state viscosity.     

An investigation on the appropriateness of chocolate to match tea and coffee

The aim of this study was to provide some recommendations for selecting a befitting tea and coffee to match chocolate with different cocoa contents. Three coffee samples (chocolate flavored, vanilla flavored and unflavored coffee), four tea samples (black tea, green tea, vanilla flavored tea and citrus flavored tea) and three chocolates (30%, 70%, and 99% cocoa) were hedonically rated by eighty regular chocolate consumers. The beverages were then paired with each chocolate, and the consumers were asked to indicate the hedonic liking of the resulting pairings, and to indicate whether the chocolate or beverage flavor dominated the pairing flavor. This study showed that liking of chocolate and coffee pairings and chocolate and tea pairings significantly varied (p < 0.001) across samples. Consumers preferred pairings with 30% cocoa and 70% cocoa chocolate to pairings with 99% cocoa chocolate. Overall, coffee is significantly (p < 0.001) preferred to tea as a chocolate partner.Chocolate and beverage pairing liking was biased by the liking of the beverage tasted alone, the liking of chocolate tasted alone, beverage type, chocolate type and the level of flavor match between chocolate and tea or coffee in a given pairing. When chocolate and beverage flavor balanced out in a given pairing, chocolate and coffee/tea pairings were significantly preferred by the consumers. A significant decrease in acceptance was observed when beverage or chocolate flavor dominated the flavor of the pairing, much more so when the chocolate flavor dominated the pairing flavor. However consumers don't enjoy any preferred chocolate with any preferred tea or coffee because some flavors match better than do others. Indeed, consumers formulate their hedonic responses taking into consideration what flavors go well together more than they rely exclusively on their hedonic judgments of the chocolates, the teas, and the coffees tasted alone.     

巧克力风味牛奶的研制与开发

近年来市场上出现的巧克力牛奶一般都是用巧克力加牛奶直接配制而成的,由于巧克力热量高,易导致肥胖、高血脂等疾病,因此在市场上的销售受到了一定的限制。本课题通过选用巧克力香精替代巧克力,以鲜牛奶为主要原料,选用L9(33)正交表,通过正交实验筛选最佳配方。试验结果表明鲜牛奶85.0%,复合稳定剂0.16%,巧克力香精0.07%,食用色素0.106%,AK糖0.02%,可可粉0.4%,白砂糖2.0%。产品经分析检测符合国家质量卫生标准,口感细腻,巧克力风味浓郁,奶香突出,色泽诱人,是一种非常有发展前途的新型风味牛奶。     

Factors contributing to the variation in the volatile composition of chocolate: Botanical and geographical origins of the cocoa beans,and brand-related formulation and processing

The intrinsic characteristics of chocolate and the complex technological process complicate the assessment of the typical features of this product and the verification of its authenticity. In this study, the influence of the botanical and geographical origin of the cocoa beans, as well as the impact of brand-related processing on the volatile organic compound (VOC) composition of the resulting chocolates was examined. A total of ninety dark chocolates available on the Dutch market were analysed using Proton-Transfer-Reaction-Mass Spectrometry (PTR-MS). The VOC profiles generated by PTR-MS (136 masses per sample) were used as fingerprints and investigated using chemometric tools to elucidate information on production factors of cocoa and subsequent processing, in the finished product. Principal component analysis (PCA) showed some clustering of the chocolates according to the botanical and geographical origins of beans as well as according to the brand. Partial least square discriminant analysis (PLS-DA) further discriminated the samples according to the three classes (botanical origin, geographical origin, brand) and the models with the best classification results were used to investigate the relevant masses for each class. PCA clustering and PLS-DA classification highlighted that chocolate profiles are strongly affected by the processing applied by the different brands. However, reflection of the botanical and geographical origins of the beans was also mirrored in the VOC composition of the chocolates. PTR-Time of Flight-MS (PTR-ToF-MS) was used to tentatively identify the VOCs of the chocolates. These measurements allowed the identification of 36 spectrometric peaks which relate to the main classes of chocolate odorant compounds, in particular, aldehydes and pyrazines, products of Maillard reactions. Several compounds already present in unroasted beans were tentatively identified in the chocolates as well, such as, acetic acid, methylpropanoic acid, 2- and 3-methylbutanoic acid, 2-phenylethanol, and tetramethylpyrazine. The results of this study emphasize the impact of the brand-related formulation and processing on VOC profiles of dark chocolates. However, using chemometrics, VOC reflection of the botanical origin and geographical origin of the beans in the chocolates was revealed, which may be useful for a future cocoa/chocolate traceability.     

EFFECTS OF CONCHING TIME AND INGREDIENTS ON PREFERENCE OF MILK CHOCOLATE

The objective of this study is to determine how the conching time and the quantity of sucrose, lecithin, cocoa butter and whole milk powder affect consumer preference for milk chocolate. Untrained panelists performed a sensory study consisting of acceptability, preference and attribute intensity. Longer conching time produced significantly smoother chocolate with smaller particle size. The longest conche times had the smallest particle size and were the most mouthcoating. There was no change in flavor with conching. The longer conche times were preferred. Panelists preferred higher sucrose levels, and increasing sucrose decreased bitterness and increased chocolate flavor. Increasing lecithin increased smoothness, but less lecithin was preferred, possibly due to off-flavors at high levels of lecithin. Increasing cocoa butter yielded softer chocolate but did not affect bitterness. Panelists preferred 10% over higher levels of cocoa butter. More milk powder produced smoother chocolate with more caramel flavor and was preferred.

PRACTICAL APPLICATIONS

The perceived quality of milk chocolate is affected by conching time, sucrose, lecithin, cocoa butter and whole milk powder. Texture was affected the most by conching, milk powder, lecithin and cocoa butter. Flavor was affected the most by milk powder and sugar. The only variable that did not affect acceptability and preference of milk chocolate was time for underconched samples. While this study did not determine the optimum conditions for milk chocolate, the most preferred and/or acceptable samples were conched for at least 12 h, had 35 to 50% sucrose, 0–0.5% lecithin, 5–10% cocoa butter and 13–30% milk powder.     

Influence of packaging information on consumer liking of chocolate milk

Chocolate milk varies widely in flavor, color, and viscosity, and liking is influenced by these properties. Additionally, package labels (declared fat content) and brand are some of the extrinsic factors that may influence consumer perception. The objective of this study was to evaluate the effects of packaging labels and brand name on consumer liking and purchase intent of chocolate milk. A consumer acceptance test, conjoint analysis survey, and Kano analysis were conducted. One hundred eight consumers evaluated 7 chocolate milks with and without brand or package information in a 2-d crossover design. A conjoint analysis survey and Kano analysis were conducted after the consumer acceptance test. Results were evaluated by 2-way ANOVA and multivariate analyses. Declared fat content and brand influenced overall liking and purchase intent for chocolate milks to differing degrees. A subsequent conjoint analysis (n = 250) revealed that fat content was a driver of choice for purchasing chocolate milk followed by sugar content and brand. Brand name was less important for purchase intent of chocolate milk than fat or sugar content. Among fat content of chocolate milk, 2 and 1% fat level were most appealing to consumers, and reduced sugar and regular sugar were equally important for purchase intent. Kano analysis confirmed that fat content (whole milk, 1, or 2% fat chocolate milk) was an attractive attribute for consumer satisfaction, more so than brand. Organic labeling did not affect the purchase decision of chocolate milk; however, Kano results revealed that having an organic label on a package positively influenced consumer satisfaction. Findings from this study can help chocolate milk producers as well as food marketers better target their product labels with attributes that drive consumer choice of chocolate milk.     

可可粉末香精的感官分析及其在食品中的应用

研究了可可粉末香精作为可可粉的代替物在食品中的应用,通过感官分析从整体喜好度、香气、巧克力风味、苦味、口感五个方面对样品进行评价,并通过SPSS软件对所得数据进行方差分析.实验得出可可粉末香精能替代可可粉,同时在感官分析中没有明显差异.试验得出可可粉末香精在不同食品中可可粉的代替量,在水中溶解0.02％可可粉末香精可替代0.25％可可粉：在奶粉和牛奶中0.04％的可可粉末香精可替代0.25％的可可粉;在冰淇淋中0.05％的可可粉末香精可替代0.5％的可可粉;在饼干夹心中0.15％的可可粉末香精可代替2.5％的可可粉末.通过实验可以看出可可粉末香精在不影响产品感官品质的同时能大大降低可可粉的用量,降低产品的成本.     

Investigation of chocolate produced from four different Brazilian varieties of cocoa (Theobroma cacao L.) inoculated with Saccharomyces cerevisiae

Properly conducted cocoa fermentation is an important step for the production of high-quality chocolate. The aim of this work was to investigate the effect of four cocoa varieties (CCN51, PS1030, FA13, and CEPEC 2004) inoculated with Saccharomyces cerevisiae CA11 on microbial communities and the profile of volatile compounds and sensory characteristics of chocolate. The S. cerevisiae population increased significantly (p < 0.05) during the fermentations. The microbial communities varied according to cocoa variety fermentation as assessed by denaturing gradient gel electrophoresis (DGGE). The dominant yeasts were S. cerevisiae and Hanseniaspora guilliermondii, while Lactobacillus casei and Gluconobacter oxidans were the predominant bacteria in the four different fermentations analyzed. Sixty-one volatile compounds—including aldehydes (11), ketones (10), esters (14), acids (8), alcohols (8), pyrazines (5), furans (3), and others (caffeine and heptadecane)—were detected and quantified by GC–MS in the different chocolates. The sensory analysis showed that caramel was perceptible in the chocolate of PS1030, while CEPEC2004 was related to astringency, bitterness, and chocolate flavor attributes. The chocolates produced from FA13 and CCN51 were more similar in terms of sour and chocolate aroma. A “temporal dominance of sensation” (TDS) analysis showed that although the bitter attribute was dominant, the fruity, sweet, sour, astringent, and cocoa attributes were also perceptible, depending on the cocoa variety. These results suggest that the cocoa varieties had an influence on the chocolate's quality, which should be considered to obtain chocolate with different sensory characteristics or for better standardization of the process, even when using yeast as a starter culture.     

巧克力用脂肪替代品——类可可脂

<正> 巧克力产品的质量,如软硬度、口感细腻度、风味特性等,主要取决于其配料成分的质量及加工工艺的优化程度。作为巧克力产品的主要成分,可可脂和乳脂的种类及功能特性是重要的生产及质量指标。基本上,可可脂和乳脂都是取自天然的原材料,在不同的季节、产地来源所得的质量均会有所不同,要保持产品质量稳定一致,对巧克力生产商来说无疑是一项大挑战。 为了解决这个难题,食品配料及添加剂生产商一直致力于研究开发各     

Inhibitory Effect of Chocolate Components Toward Lard Detection in Chocolate Using Real Time PCR

An identification method of lard in chocolates using real-time polymerase chain reaction was developed to address Halal authentication. However, polymerase chain reaction detection of lard in chocolate has been in vain. In order to investigate the inhibitory effect exerted by each of the chocolate components, four basic chocolate components, sugar, milk powder, cocoa butter, and cocoa powder, were adulterated with lard and examined using porcine-specific real-time polymerase chain reaction assay. The results discovered cocoa powder, as the only component that prevents DNA extraction of lard in chocolate. No substantial polymerase chain reaction inhibition was detected, and thus confirms the cocoa powder’s inhibition on DNA extraction of lard from lard-adulterated chocolate. This finding will expedite new research to develop a method to dissociate the lard from the lard-cocoa powder complex, which will have high potential to be applied as a pre-treatment of the chocolate prior to the DNA extraction and polymerase chain reaction.     

Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

The sensory quality of chocolate is widely determined by the qualitative and quantitative composition of volatile compounds resulting from microbial metabolism during fermentation, and Maillard reactions taking place during drying, roasting and conching. The influence of applying mixed starter cultures on the formation of flavour precursors, composition of volatile aroma compounds and sensory profile was investigated in cocoa inoculated with cultures encompassing a highly aromatic strain of Pichia kluyveri or a pectinolytic strain of Kluyveromyces marxianus, and compared to commercially fermented heap and tray cocoa. Although only minor differences in the concentration of free amino acids and reducing sugars was measured, identification and quantification by dynamic headspace gas chromatography–mass spectrometry (HS/GC–MS) revealed pronounced differences in the composition of volatiles in roasted cocoa liquors and finished chocolates. 19 of the 56 volatile compounds identified in the chocolates were found in significantly higher amounts in the tray fermented sample, whilst significantly higher amounts of 2-methoxyphenol was measured in the two inoculated chocolates. The P. kluyveri inoculated chocolate was characterized by a significantly higher concentration of phenylacetaldehyde and the K. marxianus inoculated chocolate by significantly higher amounts of benzyl alcohol, phenethyl alcohol, benzyl acetate and phenethyl acetate compared to a spontaneously fermented control. Sensory profiling described the heap and tray fermented chocolates as sweet with cocoa and caramel flavours, whilst the inoculated chocolates were characterized as fruity, acid and bitter with berry, yoghurt and balsamic flavours. The choice of fermentation technique had the greatest overall impact on the volatile aroma and sensory profile, but whilst the application of starter cultures did affect the volatile aroma profile, differences were too small to significantly change consumer perception of the chocolates as compared to a spontaneously fermented control.     

Sensory profile,acceptability, and their relationship for diabetic/reduced calorie chocolates

The purpose of this study was to determine the sensory properties and acceptability of lab developed prototypes of conventional, diabetic (with no sugar), and diabetic/reduced calorie milk chocolates (no sugar and 25% calorie reduction) with high-intensity sweeteners, sucralose and stevioside, and partial fat replacement with whey protein concentrate (WPC). PLS was performed in order to relate sensory properties and consumer acceptability and to determine drivers of liking and disliking. There was no difference between conventional, diabetic and diabetic/reduced calorie milk chocolates for brightness, cocoa aroma, cocoa butter aroma, and cocoa flavor (p > 0.05). Acceptability was higher for sucrose substitution by sucralose than by stevioside and partial fat replacement reduced acceptability of flavor even more (p ? 0.05). Crucial attributes which determine consumer acceptability in samples are sweet aroma, melting rate, and sweetness, whereas bitterness, bitter aftertaste, adherence, and sandiness were drivers of disliking.     

THE ROLE OF PARTICLE SIZE DISTRIBUTION OF SUSPENDED SOLIDS IN DEFINING THE SENSORY PROPERTIES OF MILK CHOCOLATE

The melting of chocolate in the mouth is a dynamic process. The time evolution of the perceived flavor and texture of chocolate during fat melting and sugar dissolution has been observed and quantified using time-intensity sensory methodology. Five milk chocolates varying in particle size distribution and rheology were prepared. Additionally, two chocolates varying in particle size were standardized to the same viscosity. Particle size and rheology significantly influenced effort, thickness, chocolate and sweetness attributes, although in some unanticipated ways. Averaging time-intensity responses to produce consensus curves generally yielded the same conclusions as averaging parameters extracted from individual curves. However, the later were amenable to statistical analysis using ANOVA and partial least squares regression. Multivariate analysis was a useful technique for identifying those physical properties most correlated with sensory perception.     

Studies on insect infestation in chocolates

The ability of stored-product pests including the cigarette beetle, Lasioderma serricorne, the sawtoothed grain beetle, Oryzaephilus surinamensis, the rust-red flour beetle, Tribolium castaneum, and the almond moth, Ephestia cautella, to infest chocolates under packaged and unpackaged conditions was investigated in the laboratory at 25±1 °C and 65±5% r.h. Four types of chocolates were investigated: milk, nut, dried fruit and nut, and wafer chocolates. Adults (beetles only, 20 per replicate) or eggs (30 per replicate) were released on unpackaged and packaged chocolates and infestation levels (number of living adults and larvae) were determined 45 days later. When adult beetles were released on unpackaged chocolates, the degree of infestation varied depending on the species and the type of chocolate. The highest infestation observed in unpackaged chocolate was that of O. surinamensis in wafer chocolate (mean 138.4). When eggs were released on unpackaged chocolates, the most numerous species was E. cautella in dried fruit and nut chocolate (mean population=180.8). With packaged chocolates exposed to adults or eggs, insect infestation was nil or negligible (mean population <6.0). Although infestation levels were low, infestations were found in 50% of treatments over all. Damage to the packaging material along the folds or edges was observed in infested chocolates. The study has shown that milk, nut, dried fruit and nut, and wafer chocolates can support insect infestation and therefore, insect-proof packing of the chocolates and storage under hygienic conditions are important to avoid customers’ complaints.     

The application of Borneo tallow in dark chocolate shell

Dark chocolate shells, formulated using cocoa butter (CB shell), and fat blends containing 15% Borneo tallow (IP) in cocoa butter (CBIP shell), were filled with truffles formulated using white chocolate (W truffle), milk chocolate (M truffle) and dark chocolate (D truffle). Anhydrous milk fat (AMF) content of the W truffles, M truffle and D truffle were 26·3%, 13·7% and 9·2%, respectively. Degree of tempering was determined using a tempermeter. The chocolates were kept at ambient temperature (25·5±0·5°C) for 3 months. Physical changes of chocolate shells and centres were monitored using DSC and a texture analyser. Results showed that the CBIP shell had to be tempered at 32·5%, ie 1°C higher than the normal CB shell. Physical measurements indicated the occurrence of fat migration. The presence of IP reduced the effect and increased the bloom resistance of the chocolate. © 1998 SCI.     

EQUISWEET MILK CHOCOLATES WITH INTENSE SWEETENERS USING TIME-INTENSITY METHOD

ABSTRACT

Five conventional chocolates were produced with different sucrose concentrations (from 40 to 52%) in order to determine ideal sweetness by acceptance test, and it was found that 43% sucrose milk chocolate has the ideal sweetness. Sucrose was replaced by bulking agents and sucralose or stevioside in order to prepare diabetic chocolates and 11 selected and trained judges determined the temporal characteristic of sweetness of these milk chocolates. Sucralose is 700 times sweeter than sucrose in this product, and stevioside, 200 times. Considering these potencies, they presented a time‐intensity profile similar to chocolate with sucrose (i.e., conventional chocolate) and ideal sweetness. There is no significant difference between diabetic and conventional chocolates concerning the following physicochemical analyses: moisture content, medium particle size and Casson yield value.

PRACTICAL APPLICATIONS

The time‐intensity method is becoming a useful tool because it makes it possible to compare perception over time of sucrose sweetness with that of other sweeteners. The key point of this study is to consider temporal sweetness characteristics to produce equisweet diabetic milk chocolates. The sensory analysis time‐intensity method probably is a tool to obtain diabetic (i.e., with no sugar) chocolates that present a sweetness temporal profile as near as possible to conventional milk chocolate. This is a first step to produce diabetic chocolate with the same acceptance as conventional chocolate.

     

巧克力风味牛奶的研制与开发

通过选用巧克力香精替代巧克力,以鲜牛奶为主要原料,选用L9(33)正交表,通过正交实验筛选最佳配方。结果表明,鲜牛奶85.0%,复合稳定剂0.16%,巧克力香精0.07%,食用色素0.106%,AK糖0.02%,可可粉0.4%,白砂糖2.0%(均为质量分数,下同)。产品经分析检测符合国家质量卫生标准,口感细腻,巧克力风味浓郁,奶香突出,色泽诱人,是一种很有发展前途的风味牛奶。