Food Science Research Group, Universitat de Vic, 08500 Vic, Barcelona, Spain.
J Sci Food Agric. 2012 Jan 30;92(2):404-11. doi: 10.1002/jsfa.4592. Epub 2011 Aug 10.
Chocolate properties can vary depending on cocoa origin, composition and manufacturing procedure, which affect consumer acceptability. The aim of this work was to study the effect of two cocoa origins (Ghana and Ecuador) and two processing conditions (roasting time and conching time) on dark chocolate acceptability.
Overall acceptability and acceptability for different attributes (colour, flavour, odour and texture) were evaluated by 95 consumers. Differences in acceptability among dark chocolates were mainly related to differences in flavour acceptability. The use of a long roasting time lowered chocolate acceptability in Ghanaian samples while it had no effect on acceptability of Ecuadorian chocolates. This response was observed for most consumers (two subgroups with different frequency consumption of dark chocolate). However, for a third group of consumers identified as distinguishers, the most acceptable dark chocolate samples were those produced with specific combinations of roasting time and conching time for each of the cocoa geographical origin considered.
To produce dark chocolates from a single origin it is important to know the target market preferences and to select the appropriate roasting and conching conditions.
巧克力的特性因可可豆的产地、成分和制作工艺的不同而有所差异，这会影响消费者的接受程度。本研究旨在探讨两种可可豆产地（加纳和厄瓜多尔）和两种加工条件（烘焙时间和精炼时间）对黑巧克力可接受性的影响。
95 名消费者对黑巧克力的整体可接受性和不同属性（颜色、风味、气味和质地）的可接受性进行了评估。黑巧克力可接受性的差异主要与风味可接受性的差异有关。长时间烘焙会降低加纳黑巧克力的可接受性，而对厄瓜多尔巧克力的可接受性没有影响。这种反应在大多数消费者（两个不同黑巧克力消费频率的亚组）中观察到。然而，对于被识别为区分者的第三组消费者，最可接受的黑巧克力样品是那些在每种可可豆产地考虑的特定烘焙时间和精炼时间组合下生产的样品。
要生产来自单一产地的黑巧克力，了解目标市场的偏好并选择合适的烘焙和精炼条件非常重要。
