TY - JOUR
T1 - The role of particle size distribution of suspended solids in defining the sensory properties of milk chocolate
AU - Ziegler, Gregory R.
AU - Mongia, Gagan
AU - Hollender, Ruth
PY - 2001/7
Y1 - 2001/7
N2 - 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.
AB - 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.
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U2 - 10.1081/JFP-100105199
DO - 10.1081/JFP-100105199
M3 - Article
AN - SCOPUS:0035387427
SN - 1094-2912
VL - 4
SP - 353
EP - 370
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 2
ER -