Bartkiene Elena, Mockus Ernestas, Mozuriene Ema, Klementaviciute Jolita, Monstaviciute Erika, Starkute Vytaute, Zavistanaviciute Paulina, Zokaityte Egle, Cernauskas Darius, Klupsaite Dovile
Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania.
Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania.
Foods. 2021 Mar 18;10(3):642. doi: 10.3390/foods10030642.
The aim of this study was to evaluate the effect of different origin (Venezuela, Ghana, Peru) dark chocolates on emotions induced for consumers, and to analyse the relationships among overall acceptability (OA), emotions, and physicochemical attributes of the chocolate (fatty acids (FAs) and volatile compounds (VC)). Chocolate-elicited emotions were measured with FaceReader 8 software, scaling 10 emotion patterns (neutral, happy, sad, angry, surprised, scared, disgusted, contempt, valence, arousal). The OA was carried out by using a 10-point hedonic scale, ranging from 1 (extremely dislike) to 10 (extremely like). The obtained results showed that, among all chocolate-elicited emotions, the intensity of "happy" was the highest. In most cases, the influence of the different origin chocolate on the emotions induced for consumers was significant (except on emotions "neutral", "scared", and "disgusted"). Significant differences between the tested chocolates OA were not found. The origin of chocolate had a significant effect on most of the identified VC and the content of the main FAs (methyl palmitate, methyl stearate, -9- oleic acid methyl ester, and methyl linoleate). Significant correlations between chocolate-elicited emotions and separate FAs and VC were found. Finally, this study showed that the origin of dark chocolate significantly influenced most of chocolate-elicited emotions and physicochemical attributes of chocolate, while separate FAs or VC can be used as chocolate quality indicators related to the chocolate OA, as well as chocolate-elicited emotions.
本研究的目的是评估不同产地（委内瑞拉、加纳、秘鲁）的黑巧克力对消费者引发情绪的影响，并分析巧克力的总体可接受性（OA）、情绪以及理化属性（脂肪酸（FAs）和挥发性化合物（VC））之间的关系。使用FaceReader 8软件测量巧克力引发的情绪，该软件对10种情绪模式（中性、快乐、悲伤、愤怒、惊讶、恐惧、厌恶、轻蔑、效价、唤醒）进行评分。OA通过使用10分制享乐量表进行，范围从1（极度不喜欢）到10（极度喜欢）。所得结果表明，在所有巧克力引发的情绪中，“快乐”的强度最高。在大多数情况下，不同产地巧克力对消费者引发情绪的影响是显著的（除了“中性”“恐惧”和“厌恶”情绪）。未发现测试巧克力的OA之间存在显著差异。巧克力的产地对大多数已鉴定的VC以及主要FAs（棕榈酸甲酯、硬脂酸甲酯、-9-油酸甲酯和亚油酸甲酯）的含量有显著影响。发现巧克力引发的情绪与单独的FAs和VC之间存在显著相关性。最后，本研究表明，黑巧克力的产地显著影响了大多数巧克力引发的情绪以及巧克力的理化属性，而单独的FAs或VC可作为与巧克力OA以及巧克力引发的情绪相关的巧克力质量指标。
