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

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

Mar 06, 2024 765 likes •961 views

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

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The Scie ience of f Chocola late Fla lavor

Ren enata Ja Januszewska Glo lobal R&D Sen ensory Manager

The he Ch Chocola late Co Conservatory. The he Re Responsib ibilit lity of

  • f Taste

ste. October 28-29, 2019 Paris, France

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Table of contents

1. Sensory science role 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

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  • 1. Sensory science role

in cocoa & chocolate business SENSORY SCIENCE

SENSORY QUALITY (QC/QA) CONSUMER MARKET INSIGHTS (MK) RESEARCH & DEVELOPMENT SALES

New product development & innovation Quality focus on Raw Materials / Final Products Chocolate Tasting Ritual App: ChocolizerTM

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  • 2. How is chocolate perceived?

FLAVOR

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  • 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:
  • Transform chocolate from flakes to liquor
  • Remove moisture and acidity
  • Flavor diffusion to sugar

time

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  • 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 and consumers

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Content: 8 chapters = flavor levels

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Source: Hidden Persuaders in Cocoa and Chocolate, Autor: Renata Januszewska, Copywrite Elsevier 2018

TASTE - sweet

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BROWN – roasted cocoa

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FRUIT – dried – prunes BOTANICAL – floral – rose

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‘Atypical’ - Chapter 8

1 2

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

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  • 5. References for trained panels - off-flavors

PPC FCM

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  • 5. References for trained panels - positive flavors
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We Live Taste project

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  • 6. ARTEMO – flavor-texture & emotions

DIGITAL CONCIERGE CA GUESTS

S C I E N C E B E H I N D

VIDEO TUTORIAL FOR RESEARCHERS

Automatize the research process Generate actionable data in the form of a report in matters of seconds Export gathered data in the form of a database

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Thank you

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