出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Abstract The aim of this work was to study the impact of the roasting temperature (80, 120 and 160 °C) and time (20, 40 and 60 min) of cocoa beans on the sensory acceptability of chocolate using response surface methodology. The results revealed that there was higher impact of roasting temperature and no influence of roasting time (in the studied levels). Lower score of consumers’ sensory acceptability was found at higher roasting temperature of cocoa beans (160 °C). The chocolate samples presented undesirable burnt odor and flavor. Roasting temperatures range 90 to 110 °C were found optimum for higher consumer’s acceptability scores (appearance, aroma, flavor, texture and overall quality attributes). Ten trained assessors consensually defined fifteen descriptors showing similarities and differences among the chocolate samples, using the methodology based on Quantitative Descriptive Analysis. The Principal Component Analysis showed that A, B and C treatments (80 °C) were characterized primarily by the brown color, sweet aroma and flavor attributes. The treatments D, E and F (120 °C) were characterized by reddish brown color, bitterness, burnt aroma and flavor, astringency attributes.
其他摘要：Abstract The aim of this work was to study the impact of the roasting temperature (80, 120 and 160 °C) and time (20, 40 and 60 min) of cocoa beans on the sensory acceptability of chocolate using response surface methodology. The results revealed that there was higher impact of roasting temperature and no influence of roasting time (in the studied levels). Lower score of consumers’ sensory acceptability was found at higher roasting temperature of cocoa beans (160 °C). The chocolate samples presented undesirable burnt odor and flavor. Roasting temperatures range 90 to 110 °C were found optimum for higher consumer’s acceptability scores (appearance, aroma, flavor, texture and overall quality attributes). Ten trained assessors consensually defined fifteen descriptors showing similarities and differences among the chocolate samples, using the methodology based on Quantitative Descriptive Analysis. The Principal Component Analysis showed that A, B and C treatments (80 °C) were characterized primarily by the brown color, sweet aroma and flavor attributes. The treatments D, E and F (120 °C) were characterized by reddish brown color, bitterness, burnt aroma and flavor, astringency attributes.
