Ah, chocolate, food of the gods, energy-bringer of wilderness hikers. Can craft chocolatiers improve on this wonderfood? For one, it’s useful to know how fat content affects flavor. A recent study by Brown et al. (2023) shows that increasing the fat content from 30% to 35% to 40% increased the perception sweetness and decreased the perceptions of bitterness, cocoa flavor, and mouth-drying. However, consumers have different preferences, so there is no consensus about what is more delicious. My suggestion: give consumers delicious options, none high heavy metals. Continue reading to find out more about this and other publications from the Compusense Academic Consortium.
Title : The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor
Authors : Allison L. Brown, Ezekiel R. Warren, Bradley W. Ingraham, Gregory R. Ziegler, Helene Hopfer
Title : Are healthiness and pleasure dimensions perceived similarly by people with food addiction in Brazil? A case study using holistic sensory methodologies
Authors : Carolina de Souto Portel, Wanessa Pires da Silva, Elson Rogério Tavares Filho, Mônica Marques Pagani, Tatiana Colombo Pimentel, Eliane Teixeira Mársico, Mônica Queiroz de Freitas, Adriano Gomes da Cruz, Erick Almeida Esmerino
Title : Investigation on consumer perception and acceptance of wheat beer using sorted napping and rate-all-that-apply (RATA) questions
Authors : Yang Soo Byeon, JeongAe Heo, Mi-Ran Kim, Sang Sook Kim
Title : Exploring differences in Korean consumers' perceptions of plant-based jerky at different test locations: a comparison of the central location test, drive-thru test, and home-use test
Authors : Mi-Ran Kim, JeongAe Heo, Han Sub Kwak
Title : Tropical Fruit Aroma in Chardonnay: Impact of Fermentation Techniques on Volatile Ester and Thiol Concentrations, Tropical Fruit Aroma Perception, Preference, and Emotional Response
Authors : Lucas, Chase J.
Title : Quality of Rainbow Trout (Oncorhynchus mykiss) Reared in Recirculating Aquaculture System and during Depuration Based on Chemical and Sensory Analysis
Authors : Petra Camilla Lindholm-Lehto, Nora Logrén, Saila Mattila, Jani Tapio Pulkkinen, Jouni Vielma, Anu Hopia
Title : An investigation into consumer perception of the aftertaste of plant-based dairy alternatives using a word association task
Authors : Jamal Amyoony, Rachael Moss, Tanvi Dabas, Mackenzie Gorman, Christopher Ritchie, Jeanne LeBlanc, Matthew B. McSweeney
Title : An approach for clustering consumers by their top-box and top-choice responses
Authors : John C. Castura, Michael Meyners, Terhi Pohjanheimo, Paula Varela, Tormod Næs
Title : Impact of different fibre ingredients on a low-FODMAP biscuit model system
Authors : Aylin W. Sahin, Jonas J. Atzler, Emily Crofton, Eimear Gallagher, Emanuele Zannini, Jens Walter, Elke K. Arendt
Title : The Role of Sugar Reduction on Flavor and Acceptance of School Lunch Chocolate Milk.
Authors : Ryan Perry Nakamura
Link : PDF
Title : Utilizing Survey Methodologies and Consumer Acceptance Testing to Understand Consumer Perception of Sweeteners in Yogurt.
Authors : Erica Elaine Crown
Link : PDF
Title : The flavor of the color and the texture of the shape: Effects of visual aspects on expectation and perception of chocolates
Authors : Iuri Yudi Furukita Baptista
Title : Decision tree scoring system to guide selection for consumer preference in sweetpotato breeding trials
Authors : Mariam Nakitto, Reuben T Ssali, Suzanne D Johanningsmeier, Mukani Moyo, Henriette de Kock, Ingunn Berget, Julius J Okello, Sarah Mayanja, Samuel Edgar Tinyiro, Thiago Mendes, Yada Benard, Doreen Chelengat, Florence Osaru, Christophe Bugaud
Title : Sensory Evaluation of Fruits and Selected Food Items by Descriptive Analysis, Electronic Nose, and Electronic Tongue
Authors : Moazzem, Md. Shakir
Title : The Role of Potent Thiols in “Empyreumatic” Flint/Struck-Match/Mineral Odours in Chardonnay Wine
Authors : Tracey Siebert, Eleanor Bilogrevic, Desireé Likos, Flynn Watson, Sheridan Barter, Lisa Pisaniello, Allie Kulcsar, Robert A. Shellie, Russel Keast, Leigh Francis, Marlize Bekker
Quality test methods are used to evaluate a product based on its sensory attributes and overall consumer perception to ensure it meets certain standards of excellence and consistency. These methods provide a consumer-centric assessment of product quality, ensure consistency and adherence to quality standards and drive continuous improvement and customer satisfaction. Examples include, but are not limited to, Shelf Life, Degree of Difference,
Difference from Control, In/Out, etc.
Quality test methods are used to evaluate a product based on its key attributes to ensure it meets specific standards of excellence for consistency. These methods provide an internal assessment of the product quality to adhere to quality standards and achieve customer satisfaction. Examples include, but are not limited to, Shelf-Life, Degree of Difference, Difference from Control, and In & Out methods.