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Effects of sugar and fat on the sensory properties of milk chocolate: descriptive analysis and instrumental measurements †
Author(s) -
Guinard JeanXavier,
Mazzucchelli Rossella
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199908)79:11<1331::aid-jsfa365>3.0.co;2-4
Subject(s) - sweetness , food science , sugar , flavour , mouthfeel , chemistry , sucrose , organoleptic , milk chocolate , lightness , sensory analysis , raw material , physics , organic chemistry , optics
The sensory properties of nine milk chocolate formulations varying in sucrose (400, 475 or 550 g kg −1 ) and cocoa butter (280, 320 or 360 g kg −1 ) 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 flavour of milk chocolate. © 1999 Society of Chemical Industry