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Sensory Considerations in the Replacement in Dark Chocolate of Sucrose by Other Carbohydrate Sweeteners
Author(s) -
OGUNMOYELA OLUGBENGA A.,
BIRCH GORDON G.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb10385.x
Subject(s) - dark chocolate , food science , flavor , chemistry , aroma , mouthfeel , sensory system , maltitol , sucrose , taste , sweetness , flavour , sorbitol , fructose , maltose , sugar , psychology , cognitive psychology , raw material , organic chemistry
Texture, taste, aroma and flavor‐related profile descriptors in dark chocolate samples sweetened with different carbohydrates (sucrose, maltose hydrate, B‐ d ‐fructose, l ‐sorbose and sorbitol) were evaluated using a sensory profiling technique. Differences in mouthfeel characteristics of the chocolates were found to reflect the importance of the hedonic component and the relationship between sapid stimulus and physiological response. Most of the sensory differences were found to occur in the profiles of the texture and flavor‐related descriptors reflecting the importance of flavor‐taste interactions. The results are discussed in terms of the roles of the sweeteners in the acceptance of chocolate sensory qualities.