Comparison of the Chemical and Sensorial Evaluation of Dark Chocolate Bars

As it mimics olfactory perception, headspace analysis is frequently used for examination of products like chocolate, in which aroma is a key feature. Chemical analysis by itself, however, only provides half the picture, as final consumer’s perception cannot be compared to that of a Gas Chromatograph...

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Autores principales:	Ylenia Pieracci, Roberta Ascrizzi, Luisa Pistelli, Guido Flamini
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Theobroma cacao</i> L. cocoa panel test headspace volatile organic compounds pyrazines Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/24f3d83ca95f45bcb1956864c94a7ded
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id	oai:doaj.org-article:24f3d83ca95f45bcb1956864c94a7ded
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spelling	oai:doaj.org-article:24f3d83ca95f45bcb1956864c94a7ded2021-11-11T15:03:44ZComparison of the Chemical and Sensorial Evaluation of Dark Chocolate Bars10.3390/app112199642076-3417https://doaj.org/article/24f3d83ca95f45bcb1956864c94a7ded2021-10-01T00:00:00Zhttps://www.mdpi.com/2076-3417/11/21/9964https://doaj.org/toc/2076-3417As it mimics olfactory perception, headspace analysis is frequently used for examination of products like chocolate, in which aroma is a key feature. Chemical analysis by itself, however, only provides half the picture, as final consumer’s perception cannot be compared to that of a Gas Chromatography-Mass Spectrometry (GC-MS) port, but rather to a panel test assessment. The aim of the present study was the evaluation of combined chemical (by means of headspace solid-phase microextraction and GC-MS) and panel test data (by means of a sensory evaluation operated by 6 untrained panelists) obtained for 24 dark chocolate bars to assess whether these can discriminate between bars from different brands belonging to different commercial segments (hard discount, HD; supermarket, SM; organic bars, BIO). In all samples, with the only exception of one supermarket bar (in which esters exhibited the highest relative abundance), pyrazines were detected as the most abundant chemical class (HD: 56.3–74.2%; BIO: 52.0–76.4%; SM: 31.2–88.9%). Non-terpene alcohols, aldehydes, and esters followed as quantitatively relevant groups of compounds. The obtained data was then subjected to hierarchical cluster (HCA) and principal component (PCA) analysis. The statistical distribution of samples obtained for the chemical data did not match that obtained with panelists’ sensorial data. Moreover, although an overall ability of grouping samples of the same commercial origin was evidenced for hard discount and supermarket bars, no sharp grouping was possible.Ylenia PieracciRoberta AscrizziLuisa PistelliGuido FlaminiMDPI AGarticle<i>Theobroma cacao</i> L.cocoapanel testheadspacevolatile organic compoundspyrazinesTechnologyTEngineering (General). Civil engineering (General)TA1-2040Biology (General)QH301-705.5PhysicsQC1-999ChemistryQD1-999ENApplied Sciences, Vol 11, Iss 9964, p 9964 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Theobroma cacao</i> L. cocoa panel test headspace volatile organic compounds pyrazines Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
spellingShingle	<i>Theobroma cacao</i> L. cocoa panel test headspace volatile organic compounds pyrazines Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999 Ylenia Pieracci Roberta Ascrizzi Luisa Pistelli Guido Flamini Comparison of the Chemical and Sensorial Evaluation of Dark Chocolate Bars
description	As it mimics olfactory perception, headspace analysis is frequently used for examination of products like chocolate, in which aroma is a key feature. Chemical analysis by itself, however, only provides half the picture, as final consumer’s perception cannot be compared to that of a Gas Chromatography-Mass Spectrometry (GC-MS) port, but rather to a panel test assessment. The aim of the present study was the evaluation of combined chemical (by means of headspace solid-phase microextraction and GC-MS) and panel test data (by means of a sensory evaluation operated by 6 untrained panelists) obtained for 24 dark chocolate bars to assess whether these can discriminate between bars from different brands belonging to different commercial segments (hard discount, HD; supermarket, SM; organic bars, BIO). In all samples, with the only exception of one supermarket bar (in which esters exhibited the highest relative abundance), pyrazines were detected as the most abundant chemical class (HD: 56.3–74.2%; BIO: 52.0–76.4%; SM: 31.2–88.9%). Non-terpene alcohols, aldehydes, and esters followed as quantitatively relevant groups of compounds. The obtained data was then subjected to hierarchical cluster (HCA) and principal component (PCA) analysis. The statistical distribution of samples obtained for the chemical data did not match that obtained with panelists’ sensorial data. Moreover, although an overall ability of grouping samples of the same commercial origin was evidenced for hard discount and supermarket bars, no sharp grouping was possible.
format	article
author	Ylenia Pieracci Roberta Ascrizzi Luisa Pistelli Guido Flamini
author_facet	Ylenia Pieracci Roberta Ascrizzi Luisa Pistelli Guido Flamini
author_sort	Ylenia Pieracci
title	Comparison of the Chemical and Sensorial Evaluation of Dark Chocolate Bars
title_short	Comparison of the Chemical and Sensorial Evaluation of Dark Chocolate Bars
title_full	Comparison of the Chemical and Sensorial Evaluation of Dark Chocolate Bars
title_fullStr	Comparison of the Chemical and Sensorial Evaluation of Dark Chocolate Bars
title_full_unstemmed	Comparison of the Chemical and Sensorial Evaluation of Dark Chocolate Bars
title_sort	comparison of the chemical and sensorial evaluation of dark chocolate bars
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/24f3d83ca95f45bcb1956864c94a7ded
work_keys_str_mv	AT yleniapieracci comparisonofthechemicalandsensorialevaluationofdarkchocolatebars AT robertaascrizzi comparisonofthechemicalandsensorialevaluationofdarkchocolatebars AT luisapistelli comparisonofthechemicalandsensorialevaluationofdarkchocolatebars AT guidoflamini comparisonofthechemicalandsensorialevaluationofdarkchocolatebars
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Comparison of the Chemical and Sensorial Evaluation of Dark Chocolate Bars

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