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Chocola late Fla lavor Ren enata Ja Januszewska Glo lobal - PowerPoint PPT Presentation

The Scie ience of f Chocola late Fla lavor Ren enata Ja Januszewska Glo lobal R&D Sen ensory Manager October 28-29, 2019 Paris, France The he Ch Chocola late Co Conservatory. The he Re Responsib ibilit lity of of Taste


  1. The Scie ience of f Chocola late Fla lavor Ren enata Ja Januszewska Glo lobal R&D Sen ensory Manager October 28-29, 2019 Paris, France The he Ch Chocola late Co Conservatory. The he Re Responsib ibilit lity of of Taste ste.

  2. Table of 1. Sensory science role contents in cocoa & chocolate business 2. How is chocolate perceived? 3. Quality assurance of Cocoa 4. Hidden Persuaders – flavor lexicon 5. References for trained panels 6. ARTEMO – flavor-texture & emotions 2

  3. 1. Sensory science role SALES in cocoa & chocolate business App: Chocolizer TM SENSORY SENSORY QUALITY CONSUMER MARKET (QC/QA) SCIENCE INSIGHTS (MK) Quality focus on Raw Chocolate Tasting Ritual Materials / Final Products RESEARCH & DEVELOPMENT New product development 3 & innovation

  4. 2. How is chocolate perceived? FLAVOR 4

  5. 3. Quality assurance of Cocoa – link to sensory perception  FERMENTATION: farm level, defects vs. cocoa precursors, fine flavor development  ROASTING:  Maillard reaction: developing chocolate flavor, 80-100°C  Reduce the moisture content from 8% to 2.5%  Debacterization step (Nib Roasting)  CONCHING: time  Transform chocolate from flakes to liquor  Remove moisture and acidity  Flavor diffusion to sugar 5

  6. 4. Hidden Persuaders – cocoa & chocolate flavor lexicon Uniqueness of the C&C Flavor Language • Makes scientific distinction between ‘taste’, ‘smell’, ‘aroma’, etc . • Includes trigeminal attributes (as part of ‘haptic perception’ = touch & movement/ texture) • Developed via communication between experts 6 and consumers

  7. Content: 8 chapters = flavor levels 7

  8. TASTE - sweet 8 Source: Hidden Persuaders in Cocoa and Chocolate, Autor: Renata Januszewska, Copywrite Elsevier 2018

  9. BROWN – roasted cocoa 9

  10. BOTANICAL – floral – rose FRUIT – dried – prunes

  11. ‘Atypical’ - Chapter 8 1 2

  12. PRODUCT AND/OR FOOD CONTACT PROCESS CHANGES (PPC) MATERIALS (FCM)

  13. 5. References for trained panels - off-flavors FCM PPC 13

  14. 5. References for trained panels - positive flavors

  15. We Live Taste project

  16. 6. ARTEMO – flavor-texture & emotions S C I E N C E B E H I N D VIDEO TUTORIAL DIGITAL CONCIERGE FOR RESEARCHERS CA GUESTS Automatize the research process Generate actionable data in the form of a report in matters of seconds 16 Export gathered data in the form of a database

  17. Thank you renata_januszewska@barry-callebaut.com +32 471 283 164

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