Results Of Sensory Analysis Research Articles

Effect of Cooking on Physicochemical and Microstructural Properties of Chicken Breast Meat

The effect of cooking on pH, juiciness, instrumental colour and microstructural properties of chicken breast meat was investigated. Industrial skinless chicken breast meat samples were purchased, frozen and sliced into dimensions , thawed and cooked by air frying (AF), baking (BK), deep fat frying (DF) and grilling (GR) at 170, 180 and 1900C for 0, 4, 8, 12 and 16 min. The pH value of the cooked samples increased from 6.05 to 6.25. Cooking methods, temperatures and times each resulted to increase in pH. The results of objective sensory instrumental analyses showed that cooking decreased significantly (p < 0.05) juiciness of cooked chicken breast meat. Samples cooked by BK had the highest juiciness value of 24.91%, while DF cooked samples had the least value of 13.89%.The instrumental analyses increased L*, a*, b* values and browning index. The temperature and time of cooking showed similar effects on juiciness and instrumental colour. Short cooking time (8 min) and 1700C resulted in higher juiciness and best appetizing appearance to the consumers. The microstructure studies showed that raw chicken breast meat had an intact muscle fibres and bundles, but cooking caused disintegration of muscle fibres, perimysial – collagen shrinkage and it resulted to drier samples with big cracks/ voids and big surface damages, particularly in AF, BK and GR cooked products at 1900C for 8 min.

Monitoring Color and Quality Parameters of Salted and Smoke-Flavored Atlantic Bonito Cutlets

ABSTRACT This study aimed to develop a seafood product by combining the techniques of salting and smoke flavorings (SF) and monitoring their effect on color and some other quality parameters throughout storage. SF added groups at varying concentrations of 50%, 33%, and 25%, coded as SF1, SF2, and SF3, respectively. The color changes and other quality parameters were monitored during 90 days of storage. It was concluded that SF had a significant effect on the color parameters (especially b*) (p<0.05). According to the sensory analysis results, SF3 is a better candidate for further commercializing salted and SF added bonito.

Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)

This study aimed to produce fish sucuk using rainbow trout (Oncorhynchus mykiss) fillet and investigate its suitability for consumption. Sensory, nutrient composition, fatty acid and amino acid composition analyses were carried out in the sucuk prepared with a commercial spice mix. Total aerobic mesophilic bacteria, total coliform, total Enterobacteriaceae, Lactic acid bacteria, yeast and mould counts were found to be smaller than 1 log cfu g-1. It was found that the ratio of water, protein, fat, ash, total saturated FA, total mono-unsaturated FA and total poly-unsaturated FA were 48.63%, 17.27%, 22.00%, 2.52%, 50.17%, 43.23% and 6.6%, respectively. Glutamic acid (19.1 g 100 g-1), aspartic acid (17.17 g 100g-1), leucine (9.45 g 100 g-1) and lysine (8.05 g 100 g-1) were the main amino acids in fish sucuk. In addition, the sensory analysis results of the sucuk produced entirely from trout meat showed that it was acceptable. This study concluded that a sucuk product suitable for consumption could be produced using trout meat entirely, with the appropriate spice mixture, heat treatment and air conditions.&nbsp;

Evaluation of Nutritional, Phytochemicals, Microbiological and Sensory Properties of Cookies Enriched with Cocoa Bean Shells

: Cocoa bean shells (CBS) are wastes generated by cocoa processing industries despite its high nutritional properties. Production of cookies enriched with CBS in order to evaluate the effects of its addition on the processed snack food was studied. Cookies were prepared with multipurpose flour, butter, sugar, baking powder, salt, milk and varying quantities of CBS (0, 2, 4, 6, 8, 10g). The preparation of the cookies was done according to the normal method of cookies production. Nutritional, minerals, phytochemicals, microbiological and sensory evaluations were performed on the processed snack food to determine the contribution of the CBS in enhancement of these properties. Results of chemicals, minerals, phytochemicals and sensory analysis indicates increase in protein, fat, fiber and ash whereas moisture and carbohydrate content decreases as the quantity of the enricher increases. All the parameters determined for minerals and the phytochemicals also increase with increased addition of the CBS. The result of sensory analysis showed that all the samples were rated highly but for the sample with highest addition of CBS which had darker colour and aftertaste due to the deep brown colour of CBS. Microbial examination of the cookies indicated that total bacteria counts were low for all the sample (1.7×102-3.1×103) and no enteric bacteria was detected. The study shows that the cookies enriched with cocoa bean present a profile of mould in different percentages. There is however, an allowance of 1.0×104 cfu/g for yeasts and moulds for baked products to cookies belong.

How to Improve the Monitoring of Subjective Analytical Methods and Assessors - The Case of Wine

Due to possible various physiological errors in sensory testing, regardless of knowledge and experience, it is necessary to control the results and assessors. This paper aims the possibility of some statistical tools based on laboratory control charts to monitor assessors in wine sensory analyses done in the certification procedure. The data of control charts and reliable results were processed, and individually the results of "100 points" and "Yes/No" methods. The possibility of checking the consistency and concordance of the assessors using wine faults descriptors is also presented. It has been observed that the Chi-square test and some graphical statistics, such as scatter with correlation analysis, can be a good tool in assessors monitoring. The results of sensory analyses affect the wine declaring, and therefore, continued development of technical conditions and tools in the monitoring of assessor's performance is expected to reduce subjectivity and potential errors.

Cold-tolerant microorganisms causing spoilage of vacuum-packed beef under time-temperature abuse determined by culture and qPCR

Vacuum packaging and storage conditions at chilled temperatures are commonly used in order to prolong the shelf life of meat. Under these conditions and time-temperature abuse, cold-tolerant (facultatively) anaerobic spoilage microorganisms can continue growing. This study investigated growth of six relevant spoilage microorganisms in vacuum-packed beef (n = 12, 72 subsamples, stored at 10 °C for 28 days) using culture and qPCR methods. Correspondingly, six qPCRs were newly developed/modified (for total bacteria, lactic acid bacteria (LAB), Enterobacterales, total fungi, Kazachstania psychrophila, and cold-tolerant Clostridium spp.). Besides microbial quantification, four spoilage appearances of meat (gas production, spoilage odor, % drip loss, and meat color) were observed. Results obtained from culture and qPCR show that total bacteria, LAB, and Enterobacterales reached their stationary phase at day 7 when spoilage parameters such as gas production were statistically increased and a deviation of odor was detected. Fastidious cold-tolerant Clostridium spp. and K. psychrophila could be detected from day 7. Based on microbiological and sensory analysis results, the maximum shelf life of vacuum-packed beef stored at 10 °C is 7 days. The developed qPCR has the potential to be used as an alternative method to culturing for determination of microbial growth.

The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants

In this study, 2% black cumin, 1% black cumin (Nigella damascena L-Damascus black cumin) and 1% rosemary (Rosemarinus officinalis), and 1% black cumin and 1% thyme (Origanum onites L.-Izmir thyme) were added to whey cheeses with a short shelf life and cheese samples stored in different packaging materials (goat-skin bags and artificial casing). pH levels and titratable acidity, degree of proteolysis, microbiological and sensory attributes of the samples were examined. In 20 days of storage, the pH values of whey cheese with black cumin stored in goat-skin bag were statistically higher (ranged 6.34-5.30) than other samples (ranged 6.32-4.10). Proteolytic activity values were higher (0.34-0.58 mg/mL serine) in cheese samples containing black cumin and thyme in both packaging materials (p<0.05). After 30 days of storage, black cumin and thyme-added cheese packaged in goat-skin bags have the highest Lactobacillus spp. count (8.64 log CFU/g), while cheese containing black cumin and thyme (6.32 log CFU/g) filled into an artificial casing has the least. Based on the results of sensory analysis, the samples containing black cumin were generally more preferred while cheeses with rosemary had the lowest sensory scores. In conclusion, the difference in packaging material has a significant effect on the physicochemical and microbiology properties and proteolytic activity of whey cheeses produced by adding different plants. However, the sensory properties of whey cheeses are influenced by the plants used rather than the differences in packaging material.

APPLE JUICE CLARIFIED BY THE POLYMERIC FLOCCULANTS

Based on the research, a innovative method for processing apple juice has been proposed, which consists in the use of safe polymeric flocculants – polyethylene oxide and hydrolyzed polyacrylamide, which can increase the speed and degree of transparency and purification of apple juice from heavy metals in conditions of its turbulent flow in channel, which is the gap between the stator with inlet and outlet pipes and the rotor kinematically connected to the electric motor. The mechanism of increasing the flocculating ability of flocculants under conditions of detected turbulent transparency of apple juice makes it possible to develop ways to improve the consumer properties of both the flocculant and apple juices during transparency. A comprehensive assessment of the quality of apple juice illuminated by hydrodynamically activated polyethylene oxide and hydrolyzed polyacrylamide was carried out, namely: the features of changes in mineral, vitamin, physical and chemical composition and safety, which together form the nutritional value and consumer properties of the product, were studied. The results of sensory and qualimetric analysis of apple juice clarified by activated flocculants indicate that when apple juices are illuminated with polyethylene oxide and hydrolyzed polyacrylamide, changes are observed primarily in transparency and color. The obtained quantitative data characterizing the physical and chemical composition of apple juice and the content of heavy metals in apple juice clarified with hydrodynamically activated polyethylene oxide and hydrolyzed polyacrylamide meet the requirements for apple juice producers. The research results allow us to conclude that polymeric flocculants polyethylene oxide and hydrolyzed polyacrylamide are effective reagents that can be used for deep purification of apple juices from heavy metals. Based on the obtained data characterizing the residual concentration of polyethylene oxide in apple juice treated with polyethylene oxide with hydrodynamic activation in a flocculator, it was concluded that the hydrodynamic activation of the flocculant reduces its residual concentration by more than 1.5–2 times.

Smells like new car or rather like an old carriage? - Resolution of the decay behavior of odorants in vehicle cabins during usage.

The typical new car smell is not only perceived directly after vehicle delivery. Vehicle interiors maintain their characteristic odors for a period of time during use even though the gas composition of the vehicle interior changes due to external influences. To obtain deeper insights into the odorant composition of a passenger cabin, this study aimed at characterizing the gas phase of two vehicle interiors at defined time intervals after vehicle delivery, and use by a customer in a controlled environment using a targeted odorant analysis. Thereby, the decrease in the general emissions in the cars did not coincide with the decay behavior of the odorants due to the chemical characteristics such as polarity of the odorants. Identification of the odorants in the vehicle interior during use revealed three groups of odor contributors exhibiting different decay behaviors: (i) odorants vaporizing rapidly via elevated temperature; (ii) odorants released by continued diffusion from materials; and (iii) fragrance chemicals of the customer. After 23 weeks of vehicle use, octanal, p-chloro-m-cresol, nonanal, p-tert-butylphenol, γ-nonalactone, and unsaturated aldehydes and ketones represented the most important odorants in the vehicle interior constituting the investigated car odor. The results of a descriptive sensory analysis corresponded with the identified odorants.

Changes in Some Biochemical Properties of Brassica Vegetables (Cabbage, Cauliflower and Broccoli) Pickles and Brines

Lactic acid fermentation is an important process in terms of storing fruits and vegetables for a longer time and preserving their nutritional content. It is also important in terms of improving the taste and aroma of fruits and vegetables for consumer preference. In this study, the physicochemical, bioactive, and sensorial properties of pickles and brines, which are formed as a result of 18 days of lactic acid fermentation of cabbage, cauliflower, and broccoli vegetables, were investigated. The highest total phenolic content (TPC) and antioxidant activity (AA) were found in fresh (7198.27 ppm Gallic Acid Equivalent (GAE), 7179.33 ppm FeSO4•7H2O) and pickled broccoli (3600.10ppm GAE and 3253.03 ppm FeSO4•7H2O), respectively. The highest AA of brines was accounted from pickled broccoli as 303.44 ppm FeSO4•7H2O while cauliflower brine had the highest TPC (246.87 ppm GAE). Fresh broccoli its pickle and brine have exhibited the highest content of vitamin C (4878.4, 1739.4, and 247.3 ppm ascorbic acid, respectively). The results show that pickling has a protective effect on the bioactive contents of vegetables. Moreover, the study demonstrated that fermentation impacted the color of samples. According to the results of sensorial analysis, cabbage and cauliflower samples got the highest score among the pickles evaluated in terms of overall acceptability. In brines, the overall acceptability score did not change significantly (p&gt;0.05). Overall, the relationship between vegetables and fermentation can be said to be important for maintaining or enhancing the sensorial, nutritive properties of foods and also for the production of new products such as brine that may be beneficial for health.

Effects of Short-Chain Peptides on the Flavor Profile of Baijiu by the Density Functional Theory: Peptidomics, Sensomics, Flavor Reconstitution, and Sensory Evaluation.

The effect of peptides on the flavor profile of Baijiu is unclear as a result of their trace concentrations in the complex matrix, and therefore, the study involving the interaction mechanism between peptides and flavor compounds is limited. In this study, short-chain peptides (amino acid number between 2 and 4, SCPs) associated with the Feng-flavor Baijiu (FFB) were comprehensively analyzed by a dedicated workflow using ultra-high-performance liquid chromatography Q Orbitrap high-resolution mass spectrometry, flavor reconstitution experiments, sensory analysis, and density functional theory (DFT) analysis. The concentrations of 96 SCPs intimately related with six different grades of honey aroma intensity in FFB were quantified (0.12-155.01 μg L-1) after multivariable analysis, Spearman's correlation analysis (ρ ≥ 0.7), and confirmation with synthetic standards, and 32 dominant odorants with an odor activity value of ≥1 in FFB with the highest intensity of honey aroma were quantified by gas chromatography-mass spectrometry and gas chromatography-flame ionization detection analyses. The results of flavor reconstitution experiments and sensory analysis indicated that the SCPs can obviously influence the honey aroma with amplifying the fruity, sweet, and flora flavor odor characters (p < 0.05) while significantly reducing the acidic character (p < 0.001), which could be attributed to the most stable complex structure between SCPs and odor-active compounds calculated by DFT being butanoic acid, followed by β-damascenone, 3-methylbutanal, and ethyl hexanoate, and the multiple sites as a hydrogen bond donor or acceptor in SCPs can form a stable ternary structure with water and ethanol inside the peptide chain or carboxyl terminal of SCPs, consequently improving the stability of the Baijiu system. The results highlighted the important role of SCPs on the volatiles in Baijiu and laid the foundation for further facilitating the sensory quality of Baijiu products.

Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk.

The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type, cheesy-type, fermented-type and miscellaneous-type. The representative samples of cheese-type and fermented-type were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and flavoromics. A total of 95 volatile compounds were identified and particularly, 12 aroma-active compounds were detected by using gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Among the different aroma types, 2,3-butanedione, δ-decalactone, acetaldehyde, butanoic acid, acetic acid and hexanoic acid were finally screened out as the key aroma-active compounds by quantitative and odor activity value (OAV) analysis combined with aroma recombination, omission and addition experiments. These findings were valuable in developing specific fermented milk products with different aroma profiles.

Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis

The aroma characteristics of grass carp mince washed in four processes were analyzed via electronic nose (E-nose), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), and sensory analysis techniques. Significant differences were revealed in the E-nose and sensory analysis results of the aroma characteristics of grass carp mince samples washed via different washing processes, while fifty-seven volatile compounds (thirteen aldehydes, eighteen alcohols, two ketones, eighteen hydrocarbons, two aromatic compounds, one furan, and two other compounds) and twenty volatile compounds (five aldehydes, four ketones, six alcohols, four esters, and one acid) were identified via HS-SPME-GC-MS and HS-GC-IMS of the Raw and washed grass carp mince samples, respectively. All these techniques revealed that the types and relative contents of volatile compounds in the grass carp mince decreased significantly and differently after each of the four washing processes. Moreover, compared with the water and saline solution washing processes, washing with weak alkaline solution processes exhibited the most significant removal effect on the volatile compounds of grass carp mince. Besides, the sensory analysis results also showed that weak alkaline solution washing processes (washing twice with pure water and once with 0.3% sodium bicarbonate solution) may be most effective in removing fishy off-odor compounds and contributing to a better overall aroma profile in grass carp mince. The findings of this study may provide some basic knowledge for the rational screening of washing methods in the production of high-quality grass carp surimi.

Characteristics of Salted Catfish (Pangasius hypophthalmus) with the Addition of Green Tea and Lemongrass

This study aims to determine the characteristics of salted catfish after the addition of green tea and lemongrass. This research method used a randomized block design (RAK) with one treatment factor and was carried out with 3 repetitions. The treatments used were the addition of 1% green tea and 0,15% lemongrass. The results showed that the treatment had no significant effect on the yield value, water content, ash content, lipid content and protein content of the salted catfish produced. The results of sensory analysis showed that the treatment had a significant effect on appearance, while for aroma, taste and texture it had no significant effect. The best product is with the addition of 0,15% lemongrass which produces a yield value of 57,25%, water content 2.21%, ash content 24,42%, lipid content 29,53%, and protein content 42,96%. Sensory analysis scores for appearance were 7,33 (whole, clean, lusterless), aroma 6,54 (neutral, little additional odor), taste 6,62 (good, species specific, little taste addition), and texture 6,93 (dense, no brittle).

Comparison of different drying techniques for shiitake mushroom (Lentinus edodes): Changes in volatile compounds, taste properties, and texture qualities

The impact of heat pump dehumidifier drying (HPD) on the sensory qualities of shiitake mushroom was comprehensively evaluated in comparison with hot air drying (HAD) and vacuum freeze drying (VFD). The data showed that HPD substantially improved the characteristic flavors (volatile sulfide levels and equivalent umami concentration) of dried mushrooms by partially inhibiting enzymatic and Maillard reactions. The rehydration, shrinkage, and microstructural characteristics of HPD mushrooms were intermediate between VFD and HAD mushrooms. Results of sensory quality analysis indicated that HPD mushrooms outperformed HAD and VFD mushrooms in terms of overall quality. Additionally, HPD (0.85 kWh kg−1) had significantly (P < 0.05) lower energy consumption than HAD (2.65 kWh kg−1) and VFD (6.67 kWh kg−1). It can be concluded that HPD is a commercially attractive low-energy technique for the production of high sensory caliber dried shiitake mushrooms.

Potent odorants and sensory characteristics of the soft white cheese “Jben”: Effect of salt content

AbstractJben is a highly popular soft white cheese consumed in Morocco for its nutritional and health benefits. The aroma and aroma‐active compounds of salted and unsalted Jben were investigated in this study. Aroma compounds were isolated by the purge and trap extraction (PTE) method and analysed by aroma extract dilution analysis (AEDA) and gas chromatography–mass spectrometry‐olfactometry (GC–MS‐O). A total of 36 aroma compounds were characterized Jben samples, among them 30 and 32 compounds were detected in the salted Jben (260.88 mg/kg) and unsalted Jben (230.04 mg/kg) samples respectively. The alcohols, followed by acids and esters, were the most dominant aroma compounds in both samples. A total of 22 (salted Jben) and 25 (unsalted Jben) aroma‐active compounds were detected in the samples using GC–MS‐O. Based on the flavour dilution (FD) factor, the most potent aroma‐active compounds were ethyl caproate (FD = 2048, OAV = 2306, overripe fruit and pineapple odours), isoamyl acetate (FD = 2048, OAV = 2491, apple odour), hexyl acetate (FD = 1024, OAV = 1355, green odour), and isoamyl butyrate (FD = 1024, OAV = 932, green‐fruity odour) for the salted Jben sample and ethyl caproate (FD = 2048, OAV = 2388) and isoamyl acetate (FD = 1024, OAV = 880) for the unsalted Jben sample. The odour activity values (OAVs) ranged from 1 to 2491. The lowest OAVs represent the low aromatic active compounds (FD ≤ 32). The GC–MS‐O results were also consistent with the results of sensory analysis of the Jben samples.

The comparison of lupin milk with soy milk as an alternative egg substitute for cake production

This study was aimed to produce low-egg cake by replacing 0%, 25%, 50%, and 75% of egg used in cake production with legume milk obtained from soy and lupin. Some physical, chemical, and sensory properties of the cakes prepared with the different replacement ratios of legume milk were determined. Cakes containing soy milk gave higher amounts of ash, fat, total phenolic content (TPC), antioxidant activity, Ca, K, Mg, and P compared to lupin milk substituted cakes. Crust and crumb L* and b* values of cakes prepared using lupin milk were found to be higher than those using soy milk. Increasing legume milk ratio in the cake formulation decreased the volume index and increased the hardness. Utilization of lupin milk gave higher cake volume index and lower hardness compared to soy milk. According to the sensory analysis results, the substitution of egg with 75% soy or lupin milk caused a decrease in the overall acceptability score. Practical applications Egg is an important ingredient for cake formulation. High usage ratio of egg causes both increase in the cost of the product and has negative effects on human health with its high cholesterol content. On the other hand, some people may prefer products with low egg content or eggless. In recent years, various substitutes, mainly vegetable protein-based products, have been used as egg substitutes in food science. This study aimed to develop a cake formulation using soy milk and lupin milk as egg replacer. The use of soy milk as an egg replacer has been studied before, but this study revealed that lupin milk used as an alternative to soy milk, can be a new food ingredient as an egg replacer in cake formulation.

Effect of chitosan-gelatin coating fortified with papaya leaves and thyme extract on quality and shelf life of chicken breast fillet and Kareish cheese during chilled storage

A novel antimicrobial chitosan-gelatin based edible coating fortified with papaya leaves and thyme extract was prepared for improving the quality and shelf-life of chicken breast fillet and Kareish cheese during chilled storage at 4 ± 1 °C. The samples were dipped for 10 min in distilled water (control), chitosan-gelatin (CG), chitosan-gelatin +2% papaya leaves extract (CG + P) and chitosan-gelatin +2% thyme extract (CG + Th). The coated and uncoated samples were examined periodically for sensory attributes, pH, TBARs, total aerobic mesophilic (TAM), total Enterobacteriaceae (TE), and total yeasts and molds counts (TYM). Sensory evaluation revealed that chicken breast fillet and Kareish cheese samples coated with CG + P were the best in terms of tenderness, juiciness, body & texture and flavor. CG + Th exhibited the highest antimicrobial and antioxidant effect, followed by CG + P. The results of microbiological, physicochemical and sensory analysis of this study demonstrated that the application of CG + P or CG + Th could be a promising method for increasing the shelf life and improving the quality of chicken breast fillet and Kareish cheese.

Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization.

Pestil is a special and a traditional food produced with wheat flour or a starch, water and molasses. In this study, a new pestil formulation was developed using different concentrations of rice flour (0-12%). One factor design (Response surface methodology) approach was used to determine the some physicochemical, rheological, bioactive, color and sensory properties of newly formulated pestil products. Also, an optimization study was performed to reveal the most-liked samples using the sensory analysis results. Dry matter levels ranged between 86.87 and 96.55 g/100g while the protein contents were in the range of 4.18-5.91 g/100g. Maximum and minimum total phenolic and antioxidant activity levels of the samples were observed for the samples coded as R4 and R5 with 1471.93-887.91mgGAE/kg and 17701.65-12684.09mgAAE/kg, respectively. The dynamic rheological properties of the pestil samples were significantly affected by the rice flour addition (p < 0.05). The optimization results showed that the best pestil formulation can be produced by incorporating 0.44 g/100g rice flour. In conclusion, the rice flour could be assisted to pestil production in the formulation for better pestil production.

Effects of Santolina chamaecyparissus essential oil on rheological, thermal and antioxidative properties of dark chocolate

Enrichment of chocolate is important to improve both its nutritional value and health benefits. In this study, dark chocolate was enriched with Santolina chamaecyparissus essential oil at the concentrations of 0.01 ml/g (w/w), 0.02 ml/g (w/w) and 0.03 ml/g (w/w). Effects of S. chamaecyparissus essential oil on physical, chemical, textural, rheological, thermal, antioxidative and sensory properties of chocolate samples were investigated. While S. chamaecyparissus essential oil significantly increased the antioxidant activity of chocolate samples (p < 0.05), it had non-significant effect on rheological parameters (p > 0.05) of the chocolate samples providing a merit for manufactures in regards to S. chamaecyparissus essential oil using without changing production process. Results of sensory analysis revealed that up to 0.02% of S. chamaecyparissus essential oil can be added to the formulation to obtain chocolates without causing unacceptable products in terms of sensory properties.