Sensory properties of chocolate and their development

Abstract

Sensory attributes of eating chocolate are determined by processing variables and inherent characteristics of the cocoa bean. Flavor precursors develop during fermentation and primarily interact at roasting temperatures. Complex browning reactions occur during roasting. Numerous heterocyclic flavor compounds produced then contribute to the characteristic chocolate flavor. Feel of chocolate in the mouth (mouth feel) and textural properties are determined by the unique properties of cocoa butter. Careful processing and selection of ingredients is necessary to produce desirable attributes.

Friction Measurements with Molten Chocolate

“…Chocolate is a solid mixture of particulates (cocoa solids, sugar crystals, milk solids) dispersed in a continuous phase (mainly cocoa butter) [2]. Additional components include emulsifiers (usually soya lecithin) and vegetable oils (e.g.…”

“…Chocolate is prepared by a combined mixing (shearing) and heating process usually referred to as "conching" followed by tempering to give the final product [2]. The resulting bulk flow properties of chocolate have been extensively studied by rheology [4][5][6]; molten chocolate is classified as a non-Newtonian fluid that exhibits yield points and plastic viscosity [4][5][6].…”

“…In the consumption of chocolate, there are a number of distinct processes: initial biting and snap (tooth-chocolate), grinding and mixing with saliva (tooth-tooth) and final processing (tongue-palate) before swallow [10]. Hoskin [2] lists a number of sensory properties associated with the evaluation of chocolate, and these include: colour, surface appearance, break, texture, aroma and taste (sweetness/bitterness). The development of new recipes, for example with reduced fat or sugar, must meet the consumer anticipation of mouthfeel and satiation however the product is eaten.…”

Chocolate—divine food, fattening junk or nutritious supplementation?

“…The cocoa tree is peculiar in several respects (Hoskin, 1994). In contrast to most fruit or nut trees which have a distinct time for pollination followed by a well-de®ned harvest time, cocoa trees continuously produce¯owers and mature fruits at the same time.…”

“…This is one reason why chocolate can be used to mask undesirablē avours and thus help to convey acceptability to foods and beverages which are nutritionally superior or to drugs which might be more easily consumed by children if a disagreeable taste is masked by the more attractive chocolate (Hoskin, 1994).…”