Januszewska Renata, Giret Elodie, Clement Fabienne, Van Leuven Isabelle, Goncalves Christophe, Vladislavleva Ekaterina, Pradal Priscille, Nåbo Ranveig, Landuyt Alex, D'Heer Geert, Frommenwiler Sonja, Haefliger Hanspeter
Barry Callebaut Belgium NV, Aalstersestraat 122, Lebbeke-Wieze 9280 Belgium.
Prova, 46 rue Colmet-Lépinay, 93100 Montreuil, France.
Food Res Int. 2020 Nov;137:109313. doi: 10.1016/j.foodres.2020.109313. Epub 2020 Jun 6.
The sensory characteristics of white and milk chocolate with three origins of vanilla (Madagascar, Indonesia, Papua New Guinea) were investigated using a multi-analytical approach. The sensory tests included profiling using Quantitative Descriptive Analysis with a trained panel; Temporal Dominance of Sensations test with untrained respondents from various countries currently residing in Belgium, and the consumers sensory preference test with consumers in Belgium, France, Sweden and Canada. The vanilla extracts were also analyzed by gas chromatography-mass spectrometry (GC-MS) in combination with olfactometry (GC-MS-O) to identify the key aroma compounds in the different vanilla origins. This research shows that sensory profile of Papua New Guinea (PNG) samples is different from Madagascan and Indonesian extracts. The flavor signature was correlated with almondy and anisic descriptors. The perceived difference between Madagascan and Indonesian origins was reduced when assessed within complex matrices such as chocolate. In sugared water, Madagascan vanilla has balsamic, phenolic notes while Indonesian has woodier notes. In a chocolate base, the Indonesian sample lost its woody characteristic for a dairy enhanced characteristic. The botanical variety has more impact on difference in sensory profile of a chocolate than the vanilla origin itself. The sensory data correlates with volatile components identified in this study. Guaiacol and vanillin were identified as the main key aroma compounds in all three vanilla origins using GC-MS-O. Additional key aroma compounds were responsible for the differences in sensory characteristics between the three vanilla origins: anisaldehyde for anisic note in the PNG samples and ethyl 2-methylbutanoate and 3/2-methylbutanoic acid in the Indonesian sample. Sensory profiles of vanillas from various origins were more visible and pronounced in white chocolate compared to milk chocolate. This study gives novel insights to the chocolate, as well as the vanilla sectors, indicating possibilities of vanilla replacement and consumer preferences across Europe and Canada. The consumer study shows that, on average, people do not indicate which chocolate is significantly more liked.
采用多分析方法研究了三种香草（马达加斯加、印度尼西亚、巴布亚新几内亚）来源的白巧克力和牛奶巧克力的感官特性。感官测试包括使用训练有素的小组进行定量描述分析的轮廓分析；对目前居住在比利时的来自不同国家的未经训练的受访者进行感官主导测试，以及对比利时、法国、瑞典和加拿大的消费者进行感官偏好测试。还通过气相色谱 - 质谱联用（GC - MS）结合嗅觉测定法（GC - MS - O）对香草提取物进行分析，以鉴定不同香草来源中的关键香气化合物。这项研究表明，巴布亚新几内亚（PNG）样品的感官特征与马达加斯加和印度尼西亚的提取物不同。风味特征与杏仁味和茴芹味描述符相关。当在巧克力等复杂基质中评估时，马达加斯加和印度尼西亚来源之间的感知差异减小。在糖水中，马达加斯加香草有香脂味、酚类香气，而印度尼西亚香草有更木质的香气。在巧克力基质中，印度尼西亚样品失去了其木质特征，具有增强的乳制品特征。植物品种对巧克力感官特征差异的影响大于香草来源本身。感官数据与本研究中鉴定的挥发性成分相关。使用GC - MS - O鉴定出愈创木酚和香草醛是所有三种香草来源中的主要关键香气化合物。其他关键香气化合物导致了三种香草来源之间感官特征的差异：PNG样品中的茴香醛产生茴芹味，印度尼西亚样品中的2 - 甲基丁酸乙酯和3/2 - 甲基丁酸。与牛奶巧克力相比，不同来源香草在白巧克力中的感官特征更明显、更显著。这项研究为巧克力以及香草行业提供了新的见解，表明了在欧洲和加拿大香草替代的可能性以及消费者偏好。消费者研究表明，平均而言，人们没有指出哪种巧克力更受喜爱。
