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American Journal of Clinical Nutrition, Vol 60, 1068S-1070S, Copyright © 1994 by The American Society for Clinical Nutrition, Inc

REVIEW ARTICLES

Sensory properties of chocolate and their development

JC Hoskin
Division of Computing and Information Technology, Clemson University, Anderson, SC 29634-2803.

Sensory attributes of eating chocolate are determined by processing variables and inherent characteristics of the cocoa bean. Flavor precursors develop during fermentation and primarily interact at roasting temperatures. Complex browning reactions occur during roasting. Numerous heterocyclic flavor compounds produced then contribute to the characteristic chocolate flavor. Feel of chocolate in the mouth (mouth feel) and textural properties are determined by the unique properties of cocoa butter. Careful processing and selection of ingredients is necessary to produce desirable attributes.


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A. Drewnowski and C. Gomez-Carneros
Bitter taste, phytonutrients, and the consumer: a review
Am. J. Clinical Nutrition, December 1, 2000; 72(6): 1424 - 1435.
[Abstract] [Full Text] [PDF]


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Copyright © 1994 by The American Society for Nutrition