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    Hidden Persuaders in Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals
    Hidden Persuaders in Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals
    Hidden Persuaders in Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals
    Ebook223 pages1 hour

    Hidden Persuaders in Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals

    By Renata Januszewska

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    About this ebook

    Hidden Persuaders of Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals provides an overview of the tastes, aromas and notes describing cocoa and chocolate. In addition to exploring tastes, aromas and notes, the book broadens the language for describing chocolate by relating tasting experiences to the process of pairing flavors. This resource, designed for both academics and those working in research and development, equips the reader to describe these attributes in a sensory language for the purposes of new product development or quality improvement.

    • Provides an overview of the tastes, aromas and notes describing cocoa and chocolate
    • Features scientific explanations of the volatile and non-volatile aspects of each flavor
    • Contains science-based categorization of taste, various aromas, trigeminal sensations and atypical flavors
    LanguageEnglish
    PublisherElsevier Science
    Release dateFeb 3, 2018
    ISBN9780128154489
    Hidden Persuaders in Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals
    Author

    Renata Januszewska

    Renata Januszewska is the Global R&D Sensory Methodologies Manager at Barry Callebaut Belgium. She has a Ph.D. (2001) in Applied Biological Sciences from Ghent University in Belgium. Her doctoral research focused on new chocolate development by integrating sensory and marketing analyses. Based on her expertise, Renata installed sensory testing procedures and trained expert panels across the whole Barry Callebaut Company, since joining Global QA department in 2012. Today, she is responsible for the company-wide harmonization of sensory methodologies, sensory training material as well as development and application of novel sensory methodologies. Renata is the author of approximately 70 articles and books, published worldwide; always enjoying working in the European and multicultural environment with food scientists, policy makers and business decision makers.

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      Book preview

      Hidden Persuaders in Cocoa and Chocolate - Renata Januszewska

      Hidden Persuaders in Cocoa and Chocolate

      A flavor lexicon for cocoa and chocolate sensory professionals

      Edited by

      Renata Januszewska

      Table of Contents

      Cover

      Title page

      Copyright

      About Barry Callebaut Group

      Introduction

      Objective and Aims

      Method

      Definitions: Taste – Odor/Smell – Aroma – Flavor – Notes/Nuances/Hints

      How to Use the Book?

      Chapter 1: Taste

      Abstract

      Historical Perspective of ‘Five Basic’ Tastes

      Taste Receptor Mechanism

      Abbreviations

      Chapter 2: Cocoa

      Abstract

      Unroasted Cocoa

      Phenolic Bitter

      Alkali

      Volatile Acidity

      Chapter 3: Brown

      ABSTRACT

      Roasted

      Golden

      Grains and Cereals

      Nutty

      Chapter 4: Dairy

      Abstract

      Milky

      Creamy

      Buttery

      Yoghurty

      Chapter 5: Fruit

      Abstract

      Dried

      Yellow and Tropical

      Red

      Citrus

      Chapter 6: Botanical

      Abstract

      Floral

      Spices

      Down-to-Earth

      Chapter 7: Trigeminal Effects

      Abstract

      Cool

      Warm

      Astringent

      Pungent

      Chapter 8: Atypical

      Abstract

      Product and/or Process Changes

      Food Contact Materials (FCM)

      Final Words

      Index

      Copyright

      Woodhead Publishing is an imprint of Elsevier

      The Officers’ Mess Business Centre, Royston Road, Duxford, CB22 4QH, United Kingdom

      50 Hampshire Street, 5th Floor, Cambridge, MA 02139, United States

      The Boulevard, Langford Lane, Kidlington, OX5 1GB, United Kingdom

      Copyright © 2018 Elsevier Inc. All rights reserved.

      No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher. Details on how to seek permission, further information about the Publisher’s permissions policies and our arrangements with organizations such as the Copyright Clearance Center and the Copyright Licensing Agency, can be found at our website: www.elsevier.com/permissions.

      This book and the individual contributions contained in it are protected under copyright by the Publisher (other than as may be noted herein).

      Notices

      Knowledge and best practice in this field are constantly changing. As new research and experience broaden our understanding, changes in research methods, professional practices, or medical treatment may become necessary.

      Practitioners and researchers must always rely on their own experience and knowledge in evaluating and using any information, methods, compounds, or experiments described herein. In using such information or methods they should be mindful of their own safety and the safety of others, including parties for whom they have a professional responsibility.

      To the fullest extent of the law, neither the Publisher nor the authors, contributors, or editors, assume any liability for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions, or ideas contained in the material herein.

      Library of Congress Cataloging-in-Publication Data

      A catalog record for this book is available from the Library of Congress

      British Library Cataloguing-in-Publication Data

      A catalogue record for this book is available from the British Library

      ISBN: 978-0-12-815447-2 (print)

      ISBN: 978-0-12-815448-9 (online)

      For information on all Woodhead publications visit our website at https://www.elsevier.com/books-and-journals

      Publisher: Andre Gerharc Wolff

      Acquisition Editor: Megan R. Ball

      Editorial Project Manager: Susan E. Ikeda

      Production Project Manager: Sojan P. Pazhayattil

      Designer: Mark Rogers

      Typeset by Thomson Digital

      About Barry Callebaut Group

      Zurich-based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products: from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations, and compounds. The Barry Callebaut Group runs close to 60 production facilities worldwide and employs a diverse and dedicated global workforce of about 11,000 people.

      The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants, or caterers. The three global brands catering to the specific needs of these gourmet customers are Callebaut®, Cacao Barry®, and Carma®.

      The Barry Callebaut Group is committed to make sustainable chocolate the norm by 2025, to help ensure future supplies of cocoa and improve farmer livelihoods. It supports the Cocoa Horizons Foundation in its goal to shape a sustainable cocoa and chocolate future.

      Introduction

      Chapter Outline

      Objective and Aims

      Method

      Definitions: Taste – Odor/Smell – Aroma – Flavor – Notes/Nuances/Hints

      How to Use the Book?

      Enjoying the preview?
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