Due to its particular process, i.e. mixing raw materials without addition of emulsifiers and cold tempering, the typical Modica chocolate has distinctive sensory characteristics that differentiate it from the dark chocolates available on the market. The aim of this work was to identify the sensory descriptors determining its diversity and to place it with respect to the consumer’s preference. Accordingly, a sensory profile has been performed for 6 samples of dark chocolate, 1 of Modica, 4 of industrial brand and 1 with intermediate characteristics, involving a panel of 9 trained assessors. From the nineteen sensory attributes initially generated from the panel, thirteen were found to discriminate the chocolate samples: Colour uniformity, Brightness and Presence of crystals (appearance), Cocoa and Chocolate aroma (olfactive), Sourness, Bitterness and Sweetness (gustative), Chocolate flavour (flavour), Astringency (mouthfeel), Melting, Friability and Grittiness (texture). Subsequently, a preference test was carried out on the same samples involving 104 Sicilian consumers. The sensory data were subjected to Analysis of Variance with samples, judges, replicates and their respective interactions as effects. Principal Component Analysis was also applied to descriptive and affective data in order to interpret sensory differences and consumer’s preference. Results show significant differences between samples for all the attributes and the replicates show good reliability for all descriptors, except that for Cocoa and Chocolate aroma. The Modica chocolate was different from all the others samples being it more gritty, friable and with more crystals confirming its peculiar sensory profile as effect of the technology of production. On the contrary, the industrial products were found to be more melting, sour, astringent, bitter and presented a more intense aroma and flavour and as such they resulted to be the most preferred by consumers. Although Modica chocolate is a typical product of the Sicilian tradition it resulted to be the least liked from the Sicilian consumers.

Exploring Sicilian Consumers’ Preference of Typical Modica Chocolate / C.M. Lanza, A. Mazzaglia, M. Laureati, E. Pagliarini. ((Intervento presentato al 2. convegno European Conference on Sensory Science of Food and Beverages tenutosi a The Hague nel 2006.

Exploring Sicilian Consumers’ Preference of Typical Modica Chocolate

M. Laureati
Penultimo
;
E. Pagliarini
Ultimo
2006

Abstract

Due to its particular process, i.e. mixing raw materials without addition of emulsifiers and cold tempering, the typical Modica chocolate has distinctive sensory characteristics that differentiate it from the dark chocolates available on the market. The aim of this work was to identify the sensory descriptors determining its diversity and to place it with respect to the consumer’s preference. Accordingly, a sensory profile has been performed for 6 samples of dark chocolate, 1 of Modica, 4 of industrial brand and 1 with intermediate characteristics, involving a panel of 9 trained assessors. From the nineteen sensory attributes initially generated from the panel, thirteen were found to discriminate the chocolate samples: Colour uniformity, Brightness and Presence of crystals (appearance), Cocoa and Chocolate aroma (olfactive), Sourness, Bitterness and Sweetness (gustative), Chocolate flavour (flavour), Astringency (mouthfeel), Melting, Friability and Grittiness (texture). Subsequently, a preference test was carried out on the same samples involving 104 Sicilian consumers. The sensory data were subjected to Analysis of Variance with samples, judges, replicates and their respective interactions as effects. Principal Component Analysis was also applied to descriptive and affective data in order to interpret sensory differences and consumer’s preference. Results show significant differences between samples for all the attributes and the replicates show good reliability for all descriptors, except that for Cocoa and Chocolate aroma. The Modica chocolate was different from all the others samples being it more gritty, friable and with more crystals confirming its peculiar sensory profile as effect of the technology of production. On the contrary, the industrial products were found to be more melting, sour, astringent, bitter and presented a more intense aroma and flavour and as such they resulted to be the most preferred by consumers. Although Modica chocolate is a typical product of the Sicilian tradition it resulted to be the least liked from the Sicilian consumers.
2006
Sensory profile ; food preference ; chocolate ; typical products
Settore AGR/15 - Scienze e Tecnologie Alimentari
Exploring Sicilian Consumers’ Preference of Typical Modica Chocolate / C.M. Lanza, A. Mazzaglia, M. Laureati, E. Pagliarini. ((Intervento presentato al 2. convegno European Conference on Sensory Science of Food and Beverages tenutosi a The Hague nel 2006.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/43324
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