Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis: a critical review
- 19 February 2021
- journal article
- review article
- Published by Informa UK Limited in Critical Reviews in Food Science and Nutrition
- Vol. 62 (20), 5523-5539
- https://doi.org/10.1080/10408398.2021.1887076
Abstract
The performance of appropriate instrumental and/or sensory analyses is essential to gain insights into the flavor profile of cocoa products. This three-part review is compiled of an overview of the most commonly used instrumental techniques to study cocoa liquor and chocolate flavor, their perception by a trained panel and the potential relationship between them. Each part is the result of a thorough literature study, principally focusing on the assumptions, features and limitations of these techniques. Reviewing of the literature revealed that cocoa matrix effects and methodology restraints were not always considered when instrumentally analyzing cocoa flavor. With respect to sensory analyses, various studies lacked reporting of accomplished trainings and performance of panelists. Moreover, a discrepancy was noticed in the descriptive flavor lexicon employed. Finally, when linking instrumental and sensory data, linear modeling is regularly applied, which might not always be appropriate. This review paper addresses the challenges associated with flavor assessment, intending to incite researchers to critically study cocoa flavor and apply standardized protocols and procedures.Keywords
This publication has 125 references indexed in Scilit:
- Simultaneous determination of caffeine, theophylline and theobromine in food samples by a kinetic spectrophotometric methodFood Chemistry, 2013
- Performance indices in descriptive sensory analysis – A complimentary screening tool for assessor and panel performanceFood Quality and Preference, 2013
- Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of FlavorMolecules, 2013
- The Use of near Infrared Spectroscopy to Determine the Fat, Caffeine, Theobromine and (−)-Epicatechin Contents in Unfermented and Sun-Dried Beans of Criollo CocoaJournal of Near Infrared Spectroscopy, 2012
- Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolatesFood Quality and Preference, 2009
- Do trained assessors generalize their knowledge to new stimuli?Food Quality and Preference, 2005
- Sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roastingFood Quality and Preference, 2004
- Sensory evaluation in quality control: an overview, new developments and future opportunitiesFood Quality and Preference, 2002
- Proficiency testing for sensory profile panels: measuring panel performanceFood Quality and Preference, 2002
- Assessing sensory panelist performance using repeatability and reproducibility measuresFood Quality and Preference, 2001