Course “Sensory Analysis and Practice” University of Melbourne, Parkville, 18 Feb 2015
ABOUT US & MÁMOR CHOCOLATES
• Dr Hanna
• Prof Dr Howard
HISTORY OF CHOCOLATE
• Dates back to about 1,500 years ago. First found in Mayan (Olmec) and Aztec civilizations.
• Mayans used cacao beans to create a cold, unsweetened, spicy beverage.
• Aztecs came across cacao beans through trade. They named the spicy drink xocolatl (bitter water).
• Taken by Spanish all over the world.
Aztec nobleman signals that commoners may not drink chocolate.
PRODUCTION AND CONSUMPTION• Australian cocoa mostly
dominated by European multinationals
• Unsustainable food product?
• Our experience has been in Latin America (Colombia, Peru) and the Pacific (Samoa, Fiji, Malaysia, Indonesia)
COCOA TREES
• Cocoa trees resemble apple trees
• Carefully pruned so that pods can be more easily harvested
• The tree is often grown in the shade of other trees.
• They grow for decades but their productive lives are 3-20 years.
• The fruit may be brownish-yellow to purple, and contain 20-40 seeds or cacao beans in a whitish-pink, sweet-sour pulp.
COCOA FARMERS
TYPES OF COCOA
CRIOLLO, MILDER AND MORE DELICATE, NOT AS HARDY
TRINITARIO HYBRIDS, MORE ROBUST
AMELONADO, LESS FLAVOR, MORE DISEASE RESISTANCE
FERALS, 100 YEARS OLD
COCOA FERMENTATION
• Fermentation transforms the flavor to what we associate with cocoa and chocolate.
• Without fermentation, no chocolate flavor.
• Duration depends on variety, 2- 7 days.
• When the fermentation is terminated the cacao beans are sun-dried.
• At this stage the smell of cocoa emerges!
HOW CHOCOLATE IS MADE
• Pods are crushed, fermented, dried. • Beans are roasted, graded, and
then ground.• Grinding creates “chocolate liquor”
made of a fat called cocoa butter. • Process creates chocolate liquor,
cocoa powder, and cocoa butter.• Ingredients are blended back
together to create different kinds of chocolates.
HOW WE MAKE CHOCOLATE IN SAN VICENTE DE CHUCURRI• This eight-minute video
looks at cocoa cultivation and chocolate manufacture in high in the Andes mountains in the town of San Vicente de Chucurri, Colombia.
SEEKING OUR OWN CHOCOLATE TREASURE ISLAND• We are looking for the “perfect food” that
satisfies more of our customers with their innovative healthful diets.
• We discovered it!! Samoa• Where Robert Louis Stevenson wrote
Treasure Island
• Samoan gold organic cocoa beans
• Criollo and Trinitario varieties
SAMOAN COCOA HISTORY• Planted by German settlers• 1960s-1980s heyday, extra-
premium in Europe• Devastated by cyclones, drought,
and price drop• Climate adaptation strategies in
place• Legacy and knowledge still exists• Today’s growers are unfamiliar
with modern chocosumer
FACTORY IN CONTAINER
TCHO AND CROPSTER• Cropster Cocoa Lab is a web-based
solution for cocoa sensory labs. Provides growers with tools to test during harvest and processing. Combines roasters, grinders and hair dryers
A Chocolate Maker’sBig Innovation By Corby Kummer on June 18, 2013 http://www.technologyreview.com/review/516206/a-chocolate-makers-big-innovation/
CROPSTER AND THE SCIENCE OF COCOA FERMENTATION
SAMOAN ORGANIC KOKO
“MÁMOR CHOCOLATE TEA”
KOKO SAMOA –NATIONAL DRINK
•Cocoa beans contains a very low amount of caffeine, much less than found in coffee, tea and cola.
EMOTIONS IN CHOCOLATE• Senses relate to the emotions
• What emotions do different chocolates create?
• How hard is it to get people to change their chocolate preference?
• Is this linked to emotion?
• Only a bit of science, and a lot of tasting
• Consider chocolate cake and fruit salad. One is indulgence, the other is good for you.
• Research: Subjects asked to memorize a seven-digit number were much more likely to choose chocolate cake over fruit salad than those who’d been asked to memorize only a one-digit number.
• Why? Cake choosers were carrying a heavier cognitive load that limited their understanding. One-digit choosers had more brain power left to resist the lure of the cake.
WE ARE LED MORE OFTEN BY OUR HEARTS (EMOTIONS) THAN BY OUR UNDERSTANDING
Shiv, B., & Fedorikhin, A. (1999). Heart and Mind in Conflict: The Interplay of Affect and Cognition in Consumer Decision Making. Journal Of Consumer Research, 26(3), 278-292.
CAN YOU CHANGE YOUR CHOCOLATE PREFERENCE? •Do you remember your first
chocolate experience?
•What did your mother first put in your mouth?
•Childhood preference is hard to break
YOUR FAVORITE CHOCOLATE SAYS A LOT ABOUT YOU
• Milk Chocolate: Mellow, they go with the flow. Milk chocolate lovers are also intelligent and many love to be the centre of attention. They are romantic and thrive in long-term relationships because of their flexible natures.
• Dark Chocolate: Fans of dark chocolate are sophisticated. They have strong opinions and tend to get dramatic. Dark chocolate lovers are energetic and decisive. They love people and have strong relationships.
• White Chocolate; Creative, they often are found daydreaming and can come off as flaky. They are often introverted.
• Caramel-Filled Chocolate: Happy and impulsive. They typically have high self-esteem and are considered thrill-seekers. Caramel chocolate lovers good-natured and easily satisfied.
• Truffles and Fruit-Filled Chocolate: Have a quirky sense of humour. Fruit-filled chocolate lovers are open about their thoughts and feelings and other people are easily drawn to them.
• Nutty Chocolate: Honest. Have a sense of old-fashioned virtue. They are introspective and often overly critical of themselves. They sometimes judge those around them too harshly.
http://www.kitchendaily.com/read/what-your-favorite-type-chocolate-says-about-you#show-gallery
MILK CHOCOLATE CALMS YOU• We know: Social and psychological
“stressors” make you more susceptible to disease and metabolic disorders.
• People with high anxiety levels who ate milk chocolate improved their energy states, compared to people who ate dark chocolate.
François-Pierre J. Martin, et al. Everyday Eating Experiences of Chocolate and Non-Chocolate Snacks Impact Postprandial Anxiety, Energy and Emotional States." Nutrients. 2012 June; 4(6): 554–567.
EMOTIONAL CONDITIONING--CERTAIN FOODS EVOKE EMOTIONS• Our eating habits are connected with emotional conditioning from
childhood and into our adult lives.
• We all know that changing our eating habits means changes at the emotional level.
• New research shows that food marketers can actually generate new, positive emotional links to unfamiliar flavours
• Emotional links can be made for unfamiliar flavours, But existing associations cannot be erased by new conditioning
Johanna Kuenzel, Isabelle Blanchette, René Lion, Elizabeth H. Zandstra, Anna Thomas, Wael El-Deredy, Conditioning specific positive states to unfamiliar flavours influences flavour liking, Food Quality and Preference, Volume 22, Issue 5, July 2011, Pages 397-403
HOW TO GENERATE A NEW ASSOCIATION TO FLAVOUR• Crest released “a very strong oral care
innovation bundle”
• “Crest Be” is a new line of toothpastes for experiential consumers. Flavors like: • Be Dynamic, Lime Spearmint Zest; • Be Inspired, Vanilla Mint Spark; • Be Adventurous, Mint Chocolate Trek.
SENSORY BRANDING CONNECTED TO OUR MEMORIES
• Example: Retro flavours conjure up memories of our good old days
• Consumers seek comfort in flavours from their childhood memories
• Food marketers can use a “scent story” to engage consumers on a sensory level and encourage emotional buying
• In the UK, curry is now the most popular dish.
• Melbourne example: reviving the yesteryear through Mac.Robertson’s Chocolates
Datamonitor, Creating sensory appeal : sensory and flavor trends in food and drinks : maximizing sensory appeal to emotionally engage food and beverage shoppers. London: Datamonitor, 2007
CHOCOLATE HISTORY TOUR OF MELBOURNE
TRENDS IN FITZROY TODAYVEGANISM
• Diet has become a lifestyle for many• Vegan, ovo-lacto, paleo, pesca
• Others have medical diets• Celiac, gluten-free, diabetic
• Mamor’s “superdietfood” – vege, DF, GF, SF. Nine yoga instructors coming for high tea had ten different dietary preferences!
MCCORMICK’S TOP 2014 FLAVOR TRENDS
TRENDS:• Chillies Obsession: Food lovers are seeking their next
big chili thrill.
• Modern Masala: Indian food is finally having its moment, breaking free of its traditional confines.
• Mexican World Tour: Mexican flavors are making their way around the globe.
• Charmed by Brazil: The world’s attraction to Brazilian cuisine is thanks to its seductive mix of global and native influences.
FLAVOURS:• Aji Amarillo: A hot Peruvian yellow chili with bold, fruity
flavor.
• Kashmiri Masala: Blend featuring cumin, cardamom, cinnamon, black pepper, cloves and ginger.
• Tea: This natural ingredient is making its way into rubs, broths and marinades.
• Cassava Flour: Also known as manioc or tapioca flour, this gluten-free alternative is prized for its versatility.
COCOA NUTRITIONCARBOHYDRATES
• The cacao bean contains quite a lot of carbohydrates, but most of it is starch, soluble dietary fibers and insoluble dietary fibers.
• A very small proportion is simple sugars.
• Sugar is added during the manufacture of chocolate.
FAT• Cocoa beans contain approximately
50% fat. It is primarily comprised of two saturated fatty acids, and the monounsaturated oleic acid.
• Cocoa butter and chocolate do not raise blood cholesterol.
CHOCOLATE CHEMISTRY --ANTIOXIDANTS • Cocoa beans contain polyphenols
(similar to those found in wine) with antioxidant properties which are health beneficial.
• These compounds are called flavonoids.
• The flavonoids also reduce the blood's ability to clot and thus reduces the risk of stroke and heart attacks.
CHOCOLATE CHEMISTRY --THEOBROMINE
• Nature’s most concentrated source of theobromine (xantheose), a compound closely related to caffeine.
• Also found in guarana, tea and cola nut.
• Slow and steady pick-me-up. Heart stimulant, a diuretic, an artery dilator, and a smooth muscle relaxant.
http://blog.khymos.org/wp-content/2007/02/chocolate-theobro
CHOCOLATE CHEMISTRY --ANANDAMIDE
• The bliss chemical (Ananda means bliss in Sanskrit)
• Activates the brain like cannabis
• Like when you feel a workout “high.”
• Improves motivation and increasing pleasure.
http://blog.khymos.org/wp-content/2007/02/chocolate-theobro
CHOCOLATE CHEMISTRY –PHENYLETHYLAMINE (PEA)• Brain releases PEA when we fall in love.
• Makes us feel better, happier and act more alive.
• Temporarily raises the blood pressure and blood glucose levels.
• This is why sometimes when we feel in love we breathe quicker and heavier and become aroused easier.
http://blog.khymos.org/wp-content/2007/02/chocolate-theobro
CHOCOLATE CHEMISTRY –SEROTONIN• Chocolate consumption stimulates
the release of serotonin into the body, which combine to produce a relaxed or euphoric feeling.
• This may explain why some people crave chocolate when they're feeling depressed.
http://blog.khymos.org/wp-content/2007/02/chocolate-theobro
APPLIED HEDONICS:FLAVOR AND AROMA OF CHOCOLATE
GRADATIONS OF COCOA
• Bittersweet Chocolate (70% cacao or more)
• Semisweet Chocolate (50% to 65% cacao)
• Milk Chocolate (30% to 45%)
• White Chocolate (0% cacao)
REGIONAL VARIETY• Finest cocoa comes from Belize, Colombia, Costa
Rica, Dominican Republic, Ecuador, Grenada, Guadeloupe, Guatemala, Hawaii, Honduras, Jamaica, Java, Madagascar, Martinique, Mexico, Nicaragua, Panama, Papua New Guinea, Peru, Philippines, Saint Vincent and Grenadine, Samoa, Santa Lucia, São Tomé and Principe, Sri Lanka, Surinam, Trinidad and Tobago, Vanuatu, Venezuela, Windward and Leeward Islands.
branch of psychology that deals with pleasant and unpleasant sensations
PLEASURE AND FUNCTION• Contains anti-oxidants that help counteract the bad things
in your system.
• Doesn't raise your cholesterol level. Is a plant source of fat, not animal.
• Makes you feel good. Releases feel-good chemicals serotonin and endorphins; bring on a sense of well-being.
• Chocolate boosts energy. Fat, carbohydrates, and sugar are fuel. Dark chocolate contains less then half the sugar of normal chocolate.
• Chocolate doesn't make your skin break out. In fact, food doesn't contribute to skin problems.
• Harvard recommends 100g per day
• A study by Harvard University School of Public Health1
says that 50-100g per day of solid dark chocolate:
• Exerts beneficial effects on cardiovascular risk
• Lowers blood pressure
• Raises HDL (good) cholesterol and lowers LDL (bad) cholesterol
• Is neutral with regard to fat, if not actually healthful.
Source: Ding, E.L. et al., “Chocolate and Prevention of Cardiovascular Disease: A Systematic Review”, Nutrition & Metabolism 2006, 3:2
Cooper, K. A., Donovan, J. L., Waterhouse, A. L., & Williamson, G. (2008). Cocoa and health: A decade of research. The British Journal of Nutrition, 99(1), 1-11.
SENSORY ANALYSIS OF CHOCOLATE• Chocolate should be tasted in its warm
state (40-60C) to release flavors/aromas
• Expectorate after evaluation; cleanse with water and saltine crackers
• Tasting order can be % cocoa content
• To avoid taste bud exhaustion, three samples per participants.
• Training: monthly using off-flavor sample
• Many sensations: Astringency; Bitterness; Fruity notes; Smoky; Floral, Sour; Nutty; Earthy; Ash
Reed, S. (2010). Sensory analysis of chocolate liquor. Manufacturing Confectioner, 90, 43-52; Thamke, I., Dürrschmid, K., & Rohm, H. (2009). Sensory description of dark chocolates by consumers. LWT-Food Science and Technology, 42(2), 534-539.
LES ARÔMESDE CYRANO
CYRANO DE BERGERAC WAS ABLE TO ARTICULATE SENSATIONS WELL. A SENSORY ANALYSIS TOOL CALLED
“LES ARÔMES DE CYRANO” HAS BEEN DEVELOPED BY
BELCOLADE. THE FLAVOURSIDENTIFIED ARE CLUSTERED IN DIFFERENT CATEGORIES LIKE SWEET WITH CARAMEL, EARTH WITH MUSHROOM, FRUITY WITH CITRUS, OR DAIRY WITH BUTTER.
http://belcolade.sitepreview.nu/def/en/les-ar%C3%B4mes-de-cyrano
SAMPLE REGIONAL FLAVOR PROFILES
Source: Peter Rot and Karen Hochman, The Flavors & Aromas of Chocolate http://www.thenibble.com/reviews/main/chocolate/flavors2.asp
FRUITY
SPICY FLO
RAL CO
LOR DESCRIPTO
RS
Berry Blackberry, blueberry, cranberry, currant, raspberry, straw
berry
Any Spice Cardam
om, cinnam
on, clove, ginger, licorice, m
ace, nutmeg, pepper,
vanilla
Specific Flowers
Carnation, hibiscus, lavender, pansy, rose, any floral
Brown
Dried
Citrus Fruit G
rapefruit, kumquat,
lemon, lim
e, orange, pom
elo (pumm
elo), tangerine
HERBACEO
US
VEGETAL
Green
Fresh—grass
Unripe—
unripe fruits, such as bananas, m
angoes, or nuts
Dried Fruit Cherry, date, fig, prune, raisin
Fresh Basil, fresh tobacco leaf, grass, licorice, m
int
Bean Cocoa, coffee
Orange
Sweet, tart, tangy
(combination of tart
and sweet)
Tree Fruit Apple, apricot, cherry, peach, plum
, olive
Dried All dried herbs, brow
n grass/hay, dried tobacco Vegetable
Mushroom
Purple Blackberries, black currants, blueberries, prunes Robust, tart, tangy (com
bination of tart and sw
eet)
Tropical Fruit Banana, coconut, kiw
i, m
ango, pineapple SU
GARY
ALCOH
OLIC
Red A red fruit com
bined with
puckery, robust, sour, sweet,
tangy (combination of tart and
sweet)—
e.g., “a tart and sweet
strawberry flavor”
Vine Fruit Cantaloupe, grape, w
atermelon
Brown sugar, caram
el, honey, m
olasses, malt
Pungent Vodka, w
ine Yellow
Puckery, sw
eet, tangy, tart
NU
TTY DAIRY
Smooth
Rum, w
hiskey W
hite G
rapes, pineapple, white
peach
Almond, cashew
, hazelnut, peanut, pistachio, toasted/roasted
Butter, buttermilk,
cheese (soft and hard), cream
, milk, yogurt
WO
ODY
BREADY
Burned Ashy, charred
Baked bread
Types of Wood
Cedar, juniper, oak, pine
CH
OC
OLA
TE
D
ES
CR
IPTO
RS
CH
AR
T
Peter Rot and Karen Hochman, The Flavors &
Aromas
of Chocolate http://w
ww
.thenibble.com/review
s/main/chocolate/flavors2.asp
FLAV
OR
WH
EE
L A
DPA
TE
D FR
OM
WIN
E
Compiled, adapted and tested by M
ámor Chocolates
& High Tea Szalón M
elbourne
1.) Te Mata Estate Sauvignon Blanc is dry with citrus and floral aromas and ripe with concentrated lime and passion fruit.2.) Huia Gewürztraminer’s nose has rose petal notes and candied fruit, generous lychee and rose water.3.) Rabbit Ranch’s Central Otago Pinot Noir has hints of briar patch and a whiff of gun smoke.4.) Church Road Hawkes Bay Merlot Cabernet Sauvignon is gutsy with cherry/berry and spicy oak flavours.
© 2014 Mámor Chocolates
1.) Passion fruit 1.) Mint 2. Rosewater Cardamom
2. Rosemary Sea Salt
New Zealand Wines and Chocolate Pairing
4. StrawberryBlack Pepperberry
4. LemonCream
A jury has matched “Wine 1” with “Chocolates 1” etc. See if you agree!
3. Raspberry Framboise
3. OrangeGinger
Sensory and Consumer Science Symposium February 2014
You are welcome at Mámor in Collingwood
Top Related