Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis: a critical review

Lemarcq, Valérie; Walle, Davy Van de; Monterde, Viena; Sioriki, Eleni; Dewettinck, Koen

doi:10.1080/10408398.2021.1887076

Cited by 13 publications

(9 citation statements)

References 129 publications

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“…From the instrumental analyses it can be concluded that cocoa alkalization after roasting has a bigger effect on the volatile profiles compared to the non-volatile. It should mentioned that HS-SPME-GC-MS is a semi-quantitative technique used to study the profile of cocoa volatiles, but the headspace concentration of the compounds represents the odor that can be perceived through the olfactory system, while in practice the gustatory signal is stronger (Lemarcq et al, 2021). Generally, it could be concluded that alkalization modified the volatile profile of cocoa powder.…”

Section: Non-volatile and Volatile Profilementioning

confidence: 99%

The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds

et al. 2022

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Section: Non-volatile and Volatile Profilementioning

confidence: 99%

The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds

et al. 2022

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“…Interestingly, our understanding of the variation of cacao-related bitterness, as can be surmised from the above-cited studies, has historically come mostly from instrumental investigation of the bitter compounds found in cacao ( Lemarcq et al, 2021 ); the use of human sensory evaluation to understand such variation, on the other hand, has only slowly begun to gain favor in the 21st century, with most studies taking place only within the last 5 years ( Lemarcq et al, 2021 ). Thus, we aim to close this gap by investigating consumer perception of bitterness and liking of chocolate made from cacao roasted with a variety of roast profiles, in order to better understand the impact of bitter perception on liking to the extent that optimizing consumer acceptability of 100% chocolate may be possible.…”

Section: Introductionmentioning

confidence: 99%

Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics

McClure¹,

Hopfer

Grün

2022

Current Research in Food Science

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Chocolate is a highly appreciated food around the world which is rich in polyphenols but usually sweetened to mask inherent bitterness and astringency. Here we aim to determine how roast time and temperature in cacao roasting affect bitterness intensity and consumer liking of chocolate. We have also determined the relationship between consumer liking and perceived bitterness, astringency, sourness, sweetness, and cocoa intensity. Unroasted cacao from three different origins was roasted according to a designed experiment into a total of 27 treatments which were evaluated for overall liking and sensory attribute intensities by 145 chocolate consumers. We demonstrate that bitterness, sourness and astringency of 100% chocolate can be reduced through optimizing roasting temperature and time. Reduction of bitterness, sourness and astringency were significantly correlated with increased acceptability of the unsweetened chocolate samples. Aside from roasting, cacao origin including base levels of bitterness, astringency, and sourness should also be considered when optimizing consumer acceptability. Perceived cocoa flavor intensity, being highly positively correlated to liking, is likely to also be an important consideration for raw material selection. As for optimal roast profiles, for the cacao origins in our study, more intense roasting conditions such as 20 min at 171 °C, 80 min at 135 °C, and 54 min at 151 °C, all led to the most acceptable unsweetened chocolate. Conversely, for the purposes of optimizing consumer acceptability, our data do not support the use of raw or lightly roasted cacao, such as 0 min at 24 °C, 11 min at 105 °C, or 55 min at 64 °C.

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“…Researchers have been attempting to find a relationship between instrumental and sensory data in order to better understand actual human perception. [ 30 ]. Few research papers could relate sensory data with instrumental data, and several correlations were reported between taste perception and instrumentally measured taste molecules [ 30 ].…”

Section: Introductionmentioning

confidence: 99%

“…[ 30 ]. Few research papers could relate sensory data with instrumental data, and several correlations were reported between taste perception and instrumentally measured taste molecules [ 30 ]. Luna et al (2002) established a positive correlation between PCs and the perception of bitterness, astringency, and green notes in cocoa samples [ 31 ].…”

Section: Introductionmentioning

confidence: 99%

Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception

Gonçalves

Jesus

Magalhães³

et al. 2023

Molecules

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Beer is one of the most consumed beverages worldwide with unique organoleptic properties. Bitterness and astringency are well-known key features and, when perceived with high intensity, could lead to beer rejection. Most studies on beer astringency and bitterness use sensory assays and fail to study the molecular events that occur inside the oral cavity responsible for those perceptions. This work focused on deepening this knowledge based on the interaction of salivary proteins (SP) and beer phenolic compounds (PCs) and their effect toward these two sensory attributes. The astringency and bitterness of four different beers were assessed by a sensory panel and were coupled to the study of the SP changes and PC profile characterization of beers. The human SP content was measured before (basal) and after each beer intake using HPLC analysis. The beers’ PC content and profile were determined using Folin–Ciocalteu and LC-MS spectrometry, respectively. The results revealed a positive correlation between PCs and astringency and bitterness and a negative correlation between SP changes and these taste modalities. Overall, the results revealed that beers with higher PC content (AAL and IPA) are more astringent and bitter than beers with a lower PC content (HL and SBO). The correlation results suggested that an increase in whole SP content, under stimulation, should decrease astringency and bitterness perception. No correlation was found between the changes in specific families of SP and astringency and bitterness perception.

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Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis: a critical review

Cited by 13 publications

References 129 publications

The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds

The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds

Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics

Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception

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