贮藏对巧克力感官品质的影响

A. Tauferová, Tereza Tkadlecová
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引用次数: 0

摘要

消费者对高品质的巧克力产品越来越感兴趣。本研究的重点是评价巧克力的感官品质及其在储存过程中所经历的变化。为了进行分析,我们从捷克共和国的市场网络中选择了三种黑巧克力。评价方法采用定量描述性分析和享乐性评价相结合的方法。两个月后,评估人员能够检测出以不同方式储存的巧克力在感官质量上的差异。为了保持巧克力的感官特性,最合适的储存温度为16°C,相对湿度为60%。我们的研究结果没有发现在温度为8°C、相对湿度为70%的条件下,巧克力样品在两个月的储存期间,即使在较高的相对湿度下,巧克力样品也没有出现糖花和气味吸收的现象,也没有出现任何其他具有统计学意义的感官质量劣化(p < 0.05)。在相对湿度为55%的室温下储存被证明是巧克力最不适合的储存方法,因为它会导致感官描述符的统计显着劣化(p < 0.05)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of storage on sensory quality of chocolate
Abstract The consumers are increasingly interested in high-quality chocolate products. This study focuses on the evaluation of the sensory quality of chocolate and changes it undergoes during storage. For the analysis, three types of dark chocolate were selected from the market network in the Czech Republic. For the evaluation, both quantitative descriptive analysis and hedonic evaluation were used. After the two-month period, the evaluators were able to detect differences in the sensory quality of chocolate stored in various ways. To preserve the organoleptic properties of chocolate, the most suitable storage appeared to be storage at the temperature of 16°C with a relative humidity of 60%. Our results did not find significant deterioration in quality during storage at the temperature of 8°C with a relative humidity of 70%, since during the two-month storage period, the chocolate samples showed neither sugar bloom nor odour absorption, nor any other statistically significant sensory quality deterioration (p < 0.05), even at a higher relative humidity. Storage at room temperature with a relative humidity of 55% proved to be the least suitable storage method for chocolate, as it resulted in statistically significant deterioration (p < 0.05) in sensory descriptors.
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