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Cited by 43Food Chemistry and Fat AnalysisSensory Analysis and Statistical MethodsMicroencapsulation and Drying Processes

The DOI matches its Crossref record; 27 of the 27 references it cites were found in a registry or an index.

Impact of the shape on sensory properties of individual dark chocolate pieces

Open access
Lenfant, Francine, Hartmann, Christoph, Watzke, Brigitte, Breton, Olivier, Loret, Chrystel, Martin, Nathalie·2013·LWT - Food Science and Technology
DOI 10.1016/j.lwt.2012.11.001
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Abstract

The sensory characteristics of dark chocolate have been studied for many years and to date, its oral perception has been modulated only by playing on conventional factors (e.g. processing, particles size, ingredients or recipe). This study aims at enhancing the in-mouth perception of chocolate based on the shape of the chocolate piece introduced in the mouth. Ten chocolate shapes with the same recipe were moulded into designs based on the palate geometry of young adult women. Sensory test conditions were restricted so that trained subjects did not bite into the chocolate shapes during the evaluation. Texture and flavour properties of the different shapes were measured through monadic profiling. Further, time–intensity was used to characterise the potential link between cocoa perception and the perceived melting. Sensory profiling highlighted significant differences among the shapes on the characteristics of melting, smoothness and smaller but significant differences on cocoa, caramel and aftertaste. Melting perception was not correlated with flavour intensity. The time–intensity measurements performed on cocoa intensity confirmed the differences observed with monadic profiling. Thus, the shape of dark chocolate pieces does impact texture and flavour perceptions. In addition, contrary to our initial hypothesis, in-mouth melting is not the sole factor influencing the cocoa flavour intensity.

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Crossref · 10.1016/j.lwt.2012.11.001

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Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

  • Food shape can influence expectations.

    “That is, food shape can influence expectations.”

    From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [66]

    The Conclusion reports that chocolate shape influenced texture and flavour perception, and proposes a future expectation study to rule out an effect of shape appearance on those results. It does not establish that shape influenced participants’ expectations. (LLM, conf=0.78)

    Experimental — accuracy not yet measured

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Research works printed but not linked: 1

  1. Ferrario, 1998, Quantitative description of the morphology of the human palate by a mathematical equation, The Cleft Palate-Craniofacial Journal, 35, 396, 10.1597/1545-1569_1998_035_0396_qdotmo_2.3.co_2 · DOI

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Metadata

Authors
Lenfant, F., Hartmann, C., Watzke, B., Breton, O., Loret, C., & Martin, N.
Affiliations
Nestlé (Switzerland) (CH)
Corresponding author
Martin, Nathalie
ORCID
Venue
LWT - Food Science and Technology
Publisher
Elsevier BV
Published
2013-05
Volume
51
Issue
2
Pages
545-552
ISSN
0023-6438 (ISSN-L)
DOI
10.1016/j.lwt.2012.11.001
OpenAlex
W1964711285
Cited by
43
References
27
Citations by year
2026: 2 · 2025: 3 · 2024: 5 · 2023: 2 · 2022: 3 · 2021: 7 · 2020: 2 · 2019: 3 · 2018: 4 · 2017: 7 · 2016: 1 · 2015: 2 · 2013: 2
FWCI
1.96
Type
journal article
Language
en
Open access
Licence
Locations
LWT (publishedVersion, cc-by-nc-nd)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
Keywords
dark chocolate, sensory perception, texture perception, flavor intensity, time intensity, women consumers

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