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

Lenfant, Francine; Hartmann, C.; Watzke, Brigitte; Breton, Olivier; Loret, Chrystel; Martin, Nathalie

doi:10.1016/j.lwt.2012.11.001

Cited by 35 publications

(27 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For instance, Cadbury has recently updated two of its products to have smoother contours, with the claim that the new smoother contours will be a better fit for the mouth [36]. In addition, Cadbury claims the new shapes allow the chocolates to melt in the mouth slightly before biting, for maximum flavour and prolonged enjoyment (see [37] for evidence of chocolate shape's influence on texture and flavour perceptions). It remains to be seen how this new product updating will affect the overall consumer's experience (see [38]).…”

Section: Discussionmentioning

confidence: 99%

Assessing the effect of shape on the evaluation of expected and actual chocolate flavour

Wang

Carvalho

Persoone³

et al. 2017

Flavour

View full text Add to dashboard Cite

Background: Shape can play an important role in our perception of food. In this study, the consequences of crossmodal correspondences between shape and taste on the expected and actual experience of eating chocolate were evaluated. Participants were given two identical dark chocolates differing only in terms of their shape (round or angular) and then rated their expectations of sweetness, bitterness, creaminess and liking. Subsequently, they rated their experience of those attributes on tasting the chocolates. Repeated-measures multivariate analyses (RM-MANOVA) of variance were conducted to assess the role of chocolate shape and cacao content on expected and post-taste chocolate ratings. In addition, we assessed the differences between expected and post-taste ratings for each chocolate shape. Results: The results revealed that the shape of the chocolate significantly influenced expected sweetness, bitterness and creaminess. By contrast, it had no significant effect on post-tasting ratings. The round chocolates were judged to be less sweet, more bitter, less creamy and liked less than expected, whereas the angular chocolates were judged to be slightly more creamy than expected. Conclusions: The theory of assimilation and contrast is outlined as one plausible mechanism behind the differences between expectation and the actual taste experience. Implications for food product design and directions for future research are discussed.

show abstract

Section: Discussionmentioning

confidence: 99%

Assessing the effect of shape on the evaluation of expected and actual chocolate flavour

Wang

Carvalho

Persoone³

et al. 2017

Flavour

View full text Add to dashboard Cite

show abstract

“…Deng et al, (2014) reported that TVBN value has increased in hot air dried squid samples. The endogenous proteases and microbial contamination are the main sources causing the increase in TVB-N value during the preservation and processing of fish and fish products (Lenfant et al, 2013). (Fritsch, 1981;Tan et al, 2002).…”

Section: Changes In Physico-chemical Parametersmentioning

confidence: 99%

Effect of Different Drying Methods on the Quality Characteristics of Pangasius hypophthalmus

Kumar¹,

Xavier²,

Nayak³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

View full text Add to dashboard Cite

“…In some cases, temporal changes in responses were measured continuously, whereas in other cases, the response was measured once at a specific time point (Lee, 1989). As an example of single time-point evaluation, we cite the study by Lenfant and colleagues, which used 10 kinds of dark chocolate with different shapes (Lenfant et al, 2013). Their participants evaluated perceived intensity of the 30-s after-flavor of each chocolate.…”

Section: Contribution Of Time-intensity Evaluation To Single Time-poimentioning

confidence: 99%

High consumption increases sensitivity to after-flavor of canned coffee beverages

Gotow

Moritani

Hayakawa

et al. 2015

Food Quality and Preference

View full text Add to dashboard Cite

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

Cited by 35 publications

References 21 publications

Assessing the effect of shape on the evaluation of expected and actual chocolate flavour

Assessing the effect of shape on the evaluation of expected and actual chocolate flavour

Effect of Different Drying Methods on the Quality Characteristics of Pangasius hypophthalmus

High consumption increases sensitivity to after-flavor of canned coffee beverages

Contact Info

Product

Resources

About