<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The consumers are increasingly interested in high-quality chocolate products. This study focuses on the evaluation of the sensory quality of chocolate and changes it undergoes during storage. For the analysis, three types of dark chocolate were selected from the market network in the Czech Republic. For the evaluation, both quantitative descriptive analysis and hedonic evaluation were used. After the two-month period, the evaluators were able to detect differences in the sensory quality of chocolate stored in various ways. To preserve the organoleptic properties of chocolate, the most suitable storage appeared to be storage at the temperature of 16°C with a relative humidity of 60%. Our results did not find significant deterioration in quality during storage at the temperature of 8°C with a relative humidity of 70%, since during the two-month storage period, the chocolate samples showed neither sugar bloom nor odour absorption, nor any other statistically significant sensory quality deterioration (p &lt; 0.05), even at a higher relative humidity. Storage at room temperature with a relative humidity of 55% proved to be the least suitable storage method for chocolate, as it resulted in statistically significant deterioration (p &lt; 0.05) in sensory descriptors.</p>
</abstract>

The consumers are increasingly interested in high-quality chocolate products. This study focuses on the evaluation of the sensory quality of chocolate and changes it undergoes during storage. For the analysis, three types of dark chocolate were selected from the market network in the Czech Republic. For the evaluation, both quantitative descriptive analysis and hedonic evaluation were used. After the two-month period, the evaluators were able to detect differences in the sensory quality of chocolate stored in various ways. To preserve the organoleptic properties of chocolate, the most suitable storage appeared to be storage at the temperature of 16°C with a relative humidity of 60%. Our results did not find significant deterioration in quality during storage at the temperature of 8°C with a relative humidity of 70%, since during the two-month storage period, the chocolate samples showed neither sugar bloom nor odour absorption, nor any other statistically significant sensory quality deterioration (p < 0.05), even at a higher relative humidity. Storage at room temperature with a relative humidity of 55% proved to be the least suitable storage method for chocolate, as it resulted in statistically significant deterioration (p < 0.05) in sensory descriptors.

Effect of storage on sensory quality of chocolate

Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

{"article-title":"Effect of storage on sensory quality of chocolate"}

The consumers are increasingly interested in high-quality chocolate products. This study focuses on the evaluation of the sensory quality of chocolate and...

Effect of storage on sensory quality of chocolate

Publié en ligne: 11 juin 2023

Pages: 41 - 48

DOI: https://doi.org/10.2478/mjfst-2022-0013

Mots clés
temperature, humidity, refrigerator, bloom, smell

© 2022 Alexandra Tauferová et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Effect of storage on sensory quality of chocolate

Publié en ligne: 11 juin 2023

Pages: 41 - 48

DOI: https://doi.org/10.2478/mjfst-2022-0013

Mots cléstemperature, humidity, refrigerator, bloom, smell

© 2022 Alexandra Tauferová et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Mots clés
temperature, humidity, refrigerator, bloom, smell