Sensory Considerations in the Replacement in Dark Chocolate of Sucrose by Other Carbohydrate Sweeteners

摘要

ABSTRACTTexture, taste, aroma and flavor‐related profile descriptors in dark chocolate samples sweetened with different carbohydrates (sucrose, maltose hydrate, B‐d‐fructose,l‐sorbose and sorbitol) were evaluated using a sensory profiling technique. Differences in mouthfeel characteristics of the chocolates were found to reflect the importance of the hedonic component and the relationship between sapid stimulus and physiological response. Most of the sensory differences were found to occur in the profiles of the texture and flavor‐related descriptors reflecting the importance of flavor‐taste interactions. The results are discussed in terms of the roles of the sweeteners in the acceptance of chocolate sensor