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.
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
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
2. How is chocolate perceived? FLAVOR 4
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
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
Content: 8 chapters = flavor levels 7
TASTE - sweet 8 Source: Hidden Persuaders in Cocoa and Chocolate, Autor: Renata Januszewska, Copywrite Elsevier 2018
BROWN – roasted cocoa 9
BOTANICAL – floral – rose FRUIT – dried – prunes
‘Atypical’ - Chapter 8 1 2
PRODUCT AND/OR FOOD CONTACT PROCESS CHANGES (PPC) MATERIALS (FCM)
5. References for trained panels - off-flavors FCM PPC 13
5. References for trained panels - positive flavors
We Live Taste project
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
Thank you renata_januszewska@barry-callebaut.com +32 471 283 164
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