Differences in dynamic sensory perception between reformulated hazelnut chocolate spreads decrease when spreads are consumed with breads and wafers

Abstract

Many foods such as breads and wafers (carrier foods) are commonly consumed in combination with spreads such as jam, peanut butter and chocolate spreads. Sensory assessments are typically performed with carrier foods or spreads alone rather than with combinations thereof. The aim of this study was to investigate the effect of carrier addition (bread, wafer) on dynamic sensory perception of chocolate hazelnut spreads varying in composition. Three chocolate hazelnut spreads varying in fat and sugar content (high fat/high sugar (reference); high fat/low sugar; low fat/high sugar) were combined with two carriers (bread and wafer). Dynamic sensory perception was determined by a consumer panel using TCATA (n = 72) and TDS (n = 72) with three chocolate hazelnut spreads without carriers and six carrier-spread combinations. Stickiness and mouth drying were considerably more dominant for low fat/high sugar spreads compared to high fat/high sugar spreads. Addition of carriers (bread and wafer) influenced dynamic sensory perception of spreads and especially reduced stickiness. In the beginning of mastication of carrier-spread combinations, perception was dominated by sensations related to carriers while at later stages of mastication, sensations related to spreads were dominant. Addition of carriers to spreads decreased consumers’ ability to discriminate between spreads differing in composition. TCATA allowed to discriminate better between spreads and TDS revealed the temporality of sensations clearer. We conclude that dynamic perceptual differences between hazelnut chocolate spreads differing in composition diminish when spreads are consumed with breads and wafers. These findings provide product sensory profiles which are closer to the natural consumption context of spreads.