Sensory evaluation of flavan-3-ol associated attributes in dark origin and nonorigin chocolates applying Temporal Dominance of Sensations (TDS)

Autoren:Oberrauter, Lisa-Maria; Januszewska, Renata (Barry Callebaut Belgium nv); Majchrzak, Dorota
Abstrakt:Dark chocolates are rich sources of flavan-3-ols, widely acknowledged for elucidating several beneficial health effects related to cardiovascular diseases, metabolic disorders, inflammatory events, cancer and cognitive dysfunctions. However, these compounds are key inducers of bitter taste and astringency, potentially limiting consumers’ acceptance of chocolates with higher cocoa contents (cc%). In order to gain better insight in consumers’ choices, the present study investigated the temporality of bitterness and astringency as well as sweet taste as covering agent during the tasting period (75% mastication, 25% after swallowing) of 4 commercial dark origin (66.8 – 80.1%) and 5 non-origin (54.5 – 80.0%) chocolates with different cc% applying Temporal Dominance of Sensations (TDS). The data were recorded using Eye Question® sensory software.All origin chocolates were dominated by bitterness independent of %cc with the highest dominance rates (DR%) during mastication (61.5, 63.2, 69.2 and 79.5 for 70.0, 70.4, 66.8 and 80.1%cc respectively). Swallowing caused a decline in bitterness, followed by an increasing astringent mouthfeel, although only the sample with 66.8% cc showed DR above the significance level (p < 0.05). Sweet taste never reached the level of significance. The DR for sweet taste of non-origin chocolates with 54.5-60%cc were above the level of significance prior to and after swallowing (highest DR%: 89.7 and 94.7 respectively). This impression clearly declined with increasing %cc (65.0, 70.5 and 80.0) resulting in rising bitter taste dominances (DR% 53.8, 69.2 and 74.4 respectively). Astringency exceeded the level of significance in the chocolates with 65 and 80.0%cc.For origin chocolates with ca. 65%cc, the DR% for bitter taste were higher than in non-origin samples while at 70% and 80.0%cc the values were similar.The TDS-curves showed differences in attribute`s dominance in origin and non-origin chocolates indicating a strong influence of cocoa quality and local conditions in addition to cocoa contents.