THE ROLE OF PARTICLE SIZE DISTRIBUTION OF SUSPENDED SOLIDS IN DEFINING THE SENSORY PROPERTIES OF MILK CHOCOLATE
Gregory R. Ziegler, Gagan Mongia, Ruth Hollender
International Journal of Food Properties
Abstract
The melting of chocolate in the mouth is a dynamic process. The time evolution of the perceived flavor and texture of chocolate during fat melting and sugar dissolution has been observed and quantified using time-intensity sensory methodology. Five milk chocolates varying in particle size distribution and rheology were prepared. Additionally, two chocolates varying in particle size were standardized to the same viscosity. Particle size and rheology significantly influenced effort, thickness, chocolate and sweetness attributes, although in some unanticipated ways. Averaging time-intensity responses to produce consensus curves generally yielded the same conclusions as averaging parameters extracted from individual curves. However, the later were amenable to statistical analysis using ANOVA and partial least squares regression. Multivariate analysis was a useful technique for identifying those physical properties most correlated with sensory perception.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
time-intensity sensory methodology used for observing and quantifying the time evolution of perceived flavor and texture
“The time evolution of the perceived flavor and texture of chocolate during fat melting and sugar dissolution has been observed and quantified using time-intensity sensory methodology.”
multivariate analysis used for identifying physical properties most correlated with sensory perception
“Multivariate analysis was a useful technique for identifying those physical properties most correlated with sensory perception.”
milk chocolate influences effort, thickness, chocolate and sweetness attributes
“Particle size and rheology significantly influenced effort, thickness, chocolate and sweetness attributes, although in some unanticipated ways.”