Yurika Ishikawa, Kana Yoshida, A. Hoshino, Fumiko Iida
{"title":"Taste characteristics of bitter chocolate types formulated with cacao beans from different countries evaluated using the TI and TDS methods","authors":"Yurika Ishikawa, Kana Yoshida, A. Hoshino, Fumiko Iida","doi":"10.9763/jjsse.23.14","DOIUrl":"https://doi.org/10.9763/jjsse.23.14","url":null,"abstract":"We investigated the changes in taste sensations experienced while eating three types of bitter chocolate formulated from cacao beans from Ghana, Ecuador, and Venezuela. Sensory evaluations were performed on 53 subjects wearing nose clips for the Descriptive Analysis (DA) method and the Temporal Dominance of Sensations (TDS) method. The Time Intensity (TI) method was performed by trained panels. The subjects answered a questionnaire survey. The rate for liking (cid:98) Ghana (cid:96) was 40 (cid:715) , (cid:98) Venezuela (cid:96) was 36 (cid:715) , and (cid:98) Ecuador (cid:96) was 24 (cid:715) . Using the DA method, the Ghana and Venezuela samples, which showed stronger sweetness, weaker bitterness, and astringency, earned higher overall scores than the Ecuador samples. The TI method revealed no significant differences among the three samples. The TDS method showed the Ghana and Venezuela samples to have a long sweetness duration, while the Ecuador sample was characterized by bitterness. With the TDS method, it appears that the sensory impression of taste is related to the initial taste and the duration of noteworthy taste. Liking the taste of the chocolate tended to be related to both the initial taste and the duration of any noteworthy taste. We therefore conclude that the TDS method is effective for sensations of impression and the TI method for intensity in the dynamic measurement of chocolate taste preferences.(Received","PeriodicalId":360162,"journal":{"name":"Japanese Journal of Sensory Evaluation","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115406920","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"The roast conditions of a cocoa bean, and the relevance of bitter chocolate taste","authors":"Fumiko Iida, Yui Igai, Sachiha Kanetaka","doi":"10.9763/jjsse.22.98","DOIUrl":"https://doi.org/10.9763/jjsse.22.98","url":null,"abstract":"This research explored bitter taste and its background by sensory evaluation and investigation of five sorts of bitter chocolate made from cocoa beans roasted in different ways and derived from different places. Bitter taste lovers constituted more than the half the study participants; these students considered bitter food to be healthy, with a relaxing effect, and had liked bitter-tasting foods since they were young. They did not consider stress to be associated with bitter taste. The results of the sensory evaluation revealed that the melting smoothness of chocolate from beans subjected to low-temperature roasting was better than that of chocolate from high-temperature-roasted beans; it had a sweet taste and koku, and a sensation of bitterness was obtained when the chocolate was first placed in the mouth. These results showed that chocolate from cocoa of Venezuelan origin was rated highly under roasting conditions that resulted in a bitter aftertaste, whereas that from Ecuador was rated lower. The time taken for the bitter taste to appear in the mouth was a factor that contributed to the evaluation of bitterness. Those participants who were classed as lovers of bitterness liked a range of beans. (Received 17 March 2018, Accepted 18 June 2018)","PeriodicalId":360162,"journal":{"name":"Japanese Journal of Sensory Evaluation","volume":"116 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117271192","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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