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Effects of sugar and fat on the sensory properties of milk chocolate: descriptive analysis and instrumental measurements

✍ Scribed by Guinard, Jean-Xavier; Mazzucchelli, Rossella

Publisher: John Wiley and Sons
Year: 1999
Tongue: English
Weight: 174 KB
Volume: 79
Category: Article
ISSN: 0022-5142
DOI: 10.1002/(sici)1097-0010(199908)79:11<1331::aid-jsfa365>3.0.co;2-4

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✦ Synopsis

The sensory properties of nine milk chocolate formulations varying in sucrose (400, 475 or 550 g kg À1 ) and cocoa butter (280, 320 or 360 g kg À1 ) were evaluated by descriptive analysis with a panel of 18 trained judges and by instrumental measures of colour lightness, hardness, viscosity and yield value. Low-sugar samples were more bitter, gritty and roasted (p 0.001). High-sugar samples had higher milky/dairy, vanilla/caramel, hardness and sweetness intensities (p 0.001). Samples higher in fat were faster melting. Low-sugar and low-fat samples were associated with viscous, mouthcoating, fatty/oily, cocoa and darker notes. Samples with high levels of both sugar and fat were more cooling and faster vanishing (p `0.001). Surprisingly, fatty/oily intensity was inversely related to fat concentration. This research documents previously unreported effects of sugar and fat on the texture, mouthfeel and ¯avour of milk chocolate.

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