De Clercq, Nathalie

De Pelsmaeker, Sara

Dewettinck, Koen

Gellynck, Xavier

Lagast, Sofie

Schouteten, Joachim

Van Durme, Jim

Vella, Anthony

English

Ghent University Academic Bibliography

Materials & methods PRODUCTS: • 3 Flavoured chocolates: o Mint o Strawberry o Orange   • Reference: o Dark chocolate (similar cocoa%)    INSTRUMENTAL EVALUATION • GC-MS o headspace solidphase micro-extraction  • DCS o Melting point o TA Instruments, heat-flux DSC, refrigerated Cooling System o 10 times measured for repeatability  • Penetration test o Lloyd Instruments TA500 Texture Analyzer o 3 times measured for repeatability  CONSUMER TEST • Sensory evaluation o 1 Reference and 1 flavoured chocolate o Overall liking o Emotional conceptualizations and sensory attributes o Rate-all-that-apply  • Socio-demographic  • age, gender  • Location: consumer goods trade fair  STATISTICAL ANALYSIS: IBM® SPSS 22  RESPONDENTS • Mint: 51 respondents (30% ♂, 70% ♀) • Strawberry: 41 respondents (42% ♂, 58% ♀) • Orange: 60 respondents (45% ♂, 55% ♀)          Linking instrumental, sensory and emotional evaluation of flavoured chocolates.      Joachim J. Schouteten1, Anthony Vella1, Nathalie De Clercq2, Jim Van Durme3,    Sofie Lagast1, Sara De Pelsmaeker1, Koen Dewettinck2, Xavier Gellynck1      1Ghent University, Department of Agricultural Economics, Coupure Links 653, Gent, Belgium     2Ghent University, Department of Food Safety and Food Quality, Coupure Links 653, Gent, Belgium     3KULeuven, Department of Microbial and Molecular Systems, Gebroeders De Smetstraat 1, Gent, Belgium           Joachim.Schouteten@UGent.be, tel: +32 9 264 5945, fax: +32 9 264 6246, www.sensolab.be  Objectives Research on emotions associated with food products is gaining popularity in food sensory and consumer research since emotions can influence consumers’ consumption behaviour and offer competitive advantages for food companies. Moreover, more companies and research is performed with consumers instead of trained panelists for the sensory evaluation of food products. But, little is known if instrumental measurements could provide additional information for emotional measurements and similar results with consumer evaluation Therefore, the aim of this study was to examine if   This aim of this study was to examine if instrumental evaluations of flavoured chocolates could be linked to emotional and sensory profiling by consumers. Results INSTRUMENTAL EVALUATION  GC-MS          Melting point                                              Penetration test        CONSUMER EVALUATION              Sensory and emotional profiles                                              Acceptance                        Pangborn 2015, 11th Pangborn Sensory Science Symposium, 23 – 27 August 2015, Gothenburg, Sweden    Conclusions  Sensory evaluation by consumers shows similar results with instrumental measurements  Consumers still preferred regular chocolate, however consumer clustering revealed certain target groups keen of a specific flavoured chocolate  Almost no differences were found between the emotional profiles when comparing a flavoured chocolate with reference chocolate  Practical applications: This study shows that the overall acceptability and emotional profiles differs between flavoured chocolates. It explores how sensory characteristics, overall acceptability and emotional conceptualisations are interrelated which can offer interesting insights for both scientific research as food companies. Future research could include larger consumer groups, additional instrumental measurements and other food products.  *,**,*** indicate significant differences at p ≤0.05, 0.01, 0.001 with Wilcoxon test 0%10%20%30%40%50%60%70%80%90%100%MintReference0%10%20%30%40%50%60%70%80%90%100%OrangeReference0%10%20%30%40%50%60%70%80%90%100%StrawberryReference012345678910Mint Orange Strawberry Reference123456789Mint Reference123456789Orange Reference123456789Strawberry Reference

Linking instrumental, sensory and emotional evaluation of flavoured chocolates

https://biblio.ugent.be/publication/6963937/file/6963970.pdf

Linking instrumental, sensory and emotional evaluation of flavoured chocolates

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