Search results for "Chocolat"
showing 10 items of 33 documents
Dark chocolates organoleptic differences: a PTR-ToF-MS success story
2019
International audience; Aroma of dark chocolate depends on process and cocoa origin and variety. Repeated sensory analyses of standardized chocolates produced from various cocoa beans batches using a standard fabrication process allowed classifying them into four sensory categories. These categories were confirmed in a PTR-ToF-MS analysis of the volatilome of 206 chocolate samples through supervised multivariate data analyses (PLS-DA). Variable selection using dedicated methods pinpointed some volatile compounds important for the discrimination of the chocolates. Moreover, the nosespace of a subset of chocolates was measured by twelve assessors using PTR-ToF-MS with simultaneous determinati…
Nosespace of dark chocolates differing in sensory characteristics using PTR-TOF-MS and link to flavour perception through simultaneous Temporal Domin…
2019
International audience; Aroma of dark chocolate depends on process and cocoa origin and variety. Repeated sensory analyses of standardized chocolates produced from various cocoa beans using a standard fabrication process allowed classifying them in four sensory categories. These categories were confirmed in a PTR-MS analysis of the volatilome of 206 chocolate samples [1]. The objective here was to study the nosespace of a subset of chocolates simultaneously with their temporal profile to better explain the sensory categorization at a perception level. A Temporal Dominance of Sensations (TDS) evaluation of 8 chocolates (2 selected per category) was done in triplicate by 12 subjects while the…
Nosespace PTR-MS analysis with simutaneous TDS or TCATA sensory evaluation: Release and perception of the aroma of dark chocolates differing in senso…
2021
International audience; Perception of flavor is a dynamic process during which the concentration of aroma molecules at the olfactory epithelium varies with time as they are released progressively from the food in the mouth during consumption. However, how the various components combine to produce a sensory impression is still not completely understood. Real-time mass spectrometry (MS) techniques that measure aroma compounds directly in the nose (nosespace) aim at obtaining data patterns that are supposed to reflect the way aromas are released in real time during food consumption. These patterns are supposed to be representative of the retronasal stimuli perception. Real-time sensory methods…
Does aroma composition allow to discriminate groups of dark chocolates categorized on the basis of their organoleptic properties? Inputs of direct-in…
2017
International audience
Organoleptic properties of dark chocolates investigated by direct-injection mass spectrometry (PTR-ToF-MS) and GC-MS-Olfactometry
2017
Chocolates classification according to their volatile compounds fingerprints measured by PTR-ToF-MS
2017
Dark chocolates develop several organoleptic characteristics depending on cocoa origin, cocoa variety and fabrication process. These parameters influence the chemical composition of the chocolates, and among other components volatile organic compounds (VOCs) responsible for aroma mainly determine their sensory perception. Sensory evaluation is able to discriminate chocolates with various organoleptic properties. Proton Transfer Reaction Mass Spectrometry (PTR-MS) is capable of monitoring VOCs released in foodstuffs headspace at ppb level in real time. But is PTR-MS able to discriminate chocolates as sensory analysis does? To answer this question, 192 dark chocolates produced from cocoa bean…
Organoleptic propoerties of dark chocolates investigated by direct-injection mass spectrometry (PTR-To-MS) and GC-olfactometry
2017
15. Weurman Flavour Research Symposium ; Graz (Autriche) - (2017-09-18 - 2017-09-22); International audience; A preliminary sensory study conducted on a set of 187 dark chocolates varying in terms of cocoa origin and variety allowed their classification into four distinct sensory categories. Fingerprints in volatile organic compounds (VOCs) of these chocolates wereobtained by a direct-injection mass spectrometry headspace method using Proton Transfer Reaction Mass Spectrometry (PTR-MS). This chemical analysis allowed discriminating the four sensory poles, so the sensory discrimination seemed to be mainly based on volatile compounds. Then, the key odorants responsible for chocolates differen…
Organoleptic properties of dark chocolates investigated by direct-injection mass spectrometry (PTR-ToF-MS) and GC-Olfactometry
2017
Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate
2018
The purpose of this study was to investigate the possibility of producing reduced fat dark compound chocolate in the ball mill refiner and using some selected emulsifiers. The effects of selected emulsifiers including lecithin, Polyglycerol polyricinoleate (PGPR) and citrem in two levels and two refining times on the characteristics such as moisture, particle size, hardness and rheological properties of the samples was examined. Data analysis revealed that the Casson model was appropriate to describe the rheological behavior of the samples containing lecithin and citrem; however, Power law model was appropriate for the samples containing PGPR. The results showed that citrem is the most effe…
Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels
2021
The suitability of sunflower oil-hydroxypropyl methylcellulose (HPMC) based oleogel obtained by emulsion template approach as partial cocoa butter (CB) replacer in chocolates was investigated. A level of 50% CB replacement was optimum, as higher level of replacement affected the sensory appearance in comparison to the control chocolate (without added oleogel). Four levels of HPMC (0.5, 1, 1.5 and 2%) were considered. Textural and calorimetric properties, as well as sensory properties obtained by Free Choice Profile of the formulated chocolates were investigated. Partial replacement of CB by the sunflower-HPMC based oleogel reduced significantly the chocolate hardness. Higher HPMC concentrat…