Abstract
A new set of cocoa bars named ToscolataÂź were developed containing topâquality extra virgin olive oil, dried apples cultivars, and chestnut flour. The present work has been conducted to define the sensory profile of these products through tasting by trained experts and consumers to study the acceptability, preference, and quality perception. The four sensorial profiles of the bars differed in the level of persistence, bitterness, aromaticity, acidity, astringency, and tastiness. In particular, the sour attribute could be traced to the presence of dried apple. Bars containing apple and chestnut flour obtained higher acceptance ratings, compared to those with extra virgin olive oil. The bar with chestnut flour was preferred by consumers who considered it to be sweeter due to the presence of natural sugars, which lowered the bitter sensation of cocoa. These results showed that the selection of the preferred bar by consumers was mainly based on the level of bitterness and, in particular, elderly consumers expressed a strong preference for the sweetest product. As far as we know, this is the first study comparing the results of a panel of expert tasters with that of consumers in the tasting of dark chocolate.
Highlights
| INTRODUCTIONConsumers have become increasingly aware of foods of high in nutritional value with organoleptic qualities related to traditional production
In recent years, consumers have become increasingly aware of foods of high in nutritional value with organoleptic qualities related to traditional production.Tuscany is the regional base of several typical agricultural products; many of them are labeled under Protected Designations of Origin (PDO) or Protected Geographical Indications (PGI)
In collaboration with a private company, we developed a new set of cocoa bars containing top-Âquality extra virgin olive oil, dried apples produced by old autochthonous cultivars and chestnut flour
Summary
Consumers have become increasingly aware of foods of high in nutritional value with organoleptic qualities related to traditional production. Recent research addressed the sensory profile of Italian cocoa products obtained using typical ingredients and techniques (Lanza, Mazzaglia, & Pagliarini, 2011; Speziale, Vazquez-Â Araujo, Mincione, & Carbonell-ÂBarrachina, 2010), but consumer preference was not explored. In collaboration with a private company, we developed a new set of cocoa bars containing top-Âquality extra virgin olive oil, dried apples produced by old autochthonous cultivars and chestnut flour. The prototypes of these new cocoa products named ToscolataÂź have been subjected to several studies with different approaches. The present work has been performed to define the sensory profile made by trained experts of these new products and to study the consumer acceptability, preference, and quality perception
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