Detail publikace

Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate

VÍTOVÁ, E. LOUPANCOVÁ, B. ŠTOUDKOVÁ, H. MACKŮ, I. ZEMANOVÁ, J. BABÁK, L.

Originální název

Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate

Anglický název

Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate

Jazyk

en

Originální abstrakt

Chocolate is popular sweetness because of its organoleptic signs - sweet taste, pleasant aroma and special texture contributing to the pleasurable effect in the mouth. The aim of this work was to compare several physical, chemical and organoleptic properties of three types of dark chocolate with different content of vegetable fat to identify if the partial or total replacement of cocoa butter influences their acceptance for consumers. Aroma compounds were determined by the solid-phase microextraction coupled to gas chromatography, fatty acids as methyl esters using gas chromatography, flavour was evaluated sensorially, colour and texture by both instrumental and sensory analysis. The partial replacement of cocoa butter (up to 5% allowed by the European legislation) had negligible effect on monitored properties, the differences between samples were statistically insignificant (P<0.05). So the partial replacement of cocoa butter probably does not influence overall sensory quality and palatability of chocolate. However, the total replacement of cocoa butter (as in various chocolate imitations) significantly (P<0.05) influences their properties. The differences against classical chocolate are obvious, especially taste is not so delicious, with strong oleic note, which is negatively perceived by consumers.

Anglický abstrakt

Chocolate is popular sweetness because of its organoleptic signs - sweet taste, pleasant aroma and special texture contributing to the pleasurable effect in the mouth. The aim of this work was to compare several physical, chemical and organoleptic properties of three types of dark chocolate with different content of vegetable fat to identify if the partial or total replacement of cocoa butter influences their acceptance for consumers. Aroma compounds were determined by the solid-phase microextraction coupled to gas chromatography, fatty acids as methyl esters using gas chromatography, flavour was evaluated sensorially, colour and texture by both instrumental and sensory analysis. The partial replacement of cocoa butter (up to 5% allowed by the European legislation) had negligible effect on monitored properties, the differences between samples were statistically insignificant (P<0.05). So the partial replacement of cocoa butter probably does not influence overall sensory quality and palatability of chocolate. However, the total replacement of cocoa butter (as in various chocolate imitations) significantly (P<0.05) influences their properties. The differences against classical chocolate are obvious, especially taste is not so delicious, with strong oleic note, which is negatively perceived by consumers.

Dokumenty

BibTex


@article{BUT47586,
  author="Eva {Vítová} and Blanka {Loupancová} and Hana {Burianová} and Ivana {Macků} and Jana {Zemanová} and Libor {Babák}",
  title="Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate",
  annote="Chocolate is popular sweetness because of its organoleptic signs - sweet taste, pleasant aroma and special texture contributing to the pleasurable effect in the mouth.
The aim of this work was to compare several physical, chemical and organoleptic properties of three types of dark chocolate with different content of vegetable fat to identify if the partial or total replacement of cocoa butter influences their acceptance for consumers. Aroma compounds were determined by the solid-phase microextraction coupled to gas chromatography, fatty acids as methyl esters using gas chromatography, flavour was evaluated sensorially, colour and texture by both instrumental and sensory analysis.  
The partial replacement of cocoa butter (up to 5% allowed by the European legislation) had negligible effect on monitored properties, the differences between samples were statistically insignificant (P<0.05). So the partial replacement of cocoa butter probably does not influence overall sensory quality and palatability of chocolate. However, the total replacement of cocoa butter (as in various chocolate imitations) significantly (P<0.05) influences their properties. The differences against classical chocolate are obvious, especially taste is not so delicious, with strong oleic note, which is negatively perceived by consumers.",
  address="VÚP Food Research Institute",
  chapter="47586",
  institution="VÚP Food Research Institute",
  journal="Journal of Food and Nutrition Research",
  number="2",
  volume="48",
  year="2009",
  month="june",
  pages="72--79",
  publisher="VÚP Food Research Institute",
  type="journal article - other"
}