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Bubble-included chocolate: relating structure with sensory response.

J Haedelt¹, S T Beckett, K Niranjan

¹Nestlé Product Technology Centre, Nestec York, YO91 1XY, UK. jossihaeldelt@yahoo.com

Journal of Food Science

|November 13, 2007

Summary

The type of gas used to create bubbles in chocolate significantly impacts its texture and flavor. Chocolates with higher gas content (using CO2 or N2O) were perceived as creamier with stronger cocoa flavor than those with lower gas content (using Ar or N2).

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Area of Science:

Food Science
Materials Science
Sensory Science

Background:

Bubbles significantly influence food texture, chew, and mouthfeel.
The relationship between bubble structure and consumer perception in food products is not well understood.
Understanding these relationships can optimize food product design and consumer experience.

Purpose of the Study:

To investigate the sensory properties of bubble-containing chocolates.
To correlate structural characteristics (gas hold-up, bubble size) with sensory perceptions.
To determine the impact of different gases (CO2, N2, N2O, Ar) on chocolate texture and flavor.

Main Methods:

Characterization of chocolate structure using density measurements for gas hold-up and X-ray microtomography for bubble size distribution.
3D image reconstruction from tomographic sections to measure bubble volumes.
Sensory evaluation by a non-expert panel (20 participants) using qualitative descriptive analysis (QDA).

Main Results:

Chocolates were grouped based on gas hold-up and bubble size: CO2 and N2O produced higher gas hold-up with larger bubbles.
Chocolates made with Argon (Ar) and Nitrogen (N2) were perceived as harder, less aerated, and slower melting.
These Ar- and N2-based chocolates were also perceived as creamier with higher overall flavor intensity, while CO2-based chocolates had a more intense cocoa flavor.

Conclusions:

The choice of gas significantly influences the structural properties and sensory attributes of aerated chocolates.
Higher gas hold-up (CO2, N2O) results in different textural and flavor perceptions compared to lower gas hold-up (Ar, N2).
This research provides insights into tailoring chocolate texture and flavor profiles through controlled aeration.