5
Sensory character and flavour perception of chocolates
5.1 SUMMARY AND INDUSTRIAL RELEVANCE The perception of the sensory character of chocolate is related not only to its intrinsic characteristics but also to other parameters such as brand, origin, nutritional facts and price, and to factors connected with the consumer such as perceptive abilities, memory for foods and other psychological and social aspects. The mechanisms of sensory perception are not fully elucidated and instrumental analysis cannot replace sensory for every purpose. Nevertheless, some interesting tools are continuously being developed that could be at least useful for food control and assessment of the specificity of chocolate products. Chocolate flavour contains many distinct odourous compounds, which have been identified and quantified using orthonasal and retronasal techniques. The release of volatiles from chocolate during consumption is influenced by several factors including mastication, mixing with saliva and changes in temperature and pH. To gain an insight into the kinetics of volatile release, in vivo techniques have been developed, which are capable of monitoring real-time volatile release. The mechanisms of flavour perception and release during mastication have been studied in many solid and semisolid food systems, and are becoming increasingly understood. However, very little is known on the perceptions of sensory character and mechanisms of flavour release in chocolate systems. Furthermore, identification of new techniques to track the release of flavour during chocolate consumption still remains a great challenge. Understanding the mechanisms by which the sensorial properties of chocolate are perceived during manufacture and consumption would help lead to product improvement with enhanced palatability and healthier properties in chocolate confectionery, and will drive consumer acceptance and preference.
5.2 INTRODUCTION Chocolate has distinct set of sensory characteristics, which dictates its choice and acceptability by consumers. It originates from flavour precursors present in cocoa beans, generated during post-harvest treatments and transformed into chocolate sensorial characters during its manufacture. In addition to the inherent factors as mentioned, others including ingredients used and the processing techniques also influence the sensory quality of finished chocolates such as appearance, taste, texture (hardness and mouthfeel) and flavour. However, flavour is the most important sensory attribute of chocolates, as it is influenced by aroma, taste and texture during consumption. In a more or less conscious way, chocolate consumers’ judgement is based on intrinsic quality attributes of products. Nowadays, chocolate is not a rare or