Sensory and instrumental evaluation of physical characteristics of laboratory -made chocolate

Abstract

Sensory evaluation of chocolate, as a complex multicompound system, is one of the ways to define and control its physico-chemical characteristics, i.e. quality. Chocolate quality depends on structure and ingredients percentage that influence its appearance, taste and behaviour in the production processes and storage. The aim of this work was to compare certain quality factors of laboratory-made chocolate with added emulsifier-blooming inhibitor, determinated by sensory and instrumental analyses. Sensory evaluation of chocolate samples was made according to ISO 6685:1985 method (total score system). This ISO standard method was supplemented with QDA method for determination of mouth feel. The results of colour sensory evaluation showed good agreement with whiteness obtained on a MOM Colour 100 instrument by Hunter system evaluation. This showed that the sensory analysis, in comparison with instrumental determination of some quality factors, is an objective method.

Keywords

• chocolate
• sensory evaluation
• quality
• instrumental methods