Impact of vanilla origins on sensory characteristics of chocolate. (November 2020)

• Record Type: Journal Article
• Authors: Januszewska, Renata; Giret, Elodie; Clement, Fabienne; Van Leuven, Isabelle; Goncalves, Christophe; Vladislavleva, Ekaterina; Pradal, Priscille; Nåbo, Ranveig; Landuyt, Alex; D'Heer, Geert; Frommenwiler, Sonja; Haefliger, Hanspeter
• Is Part Of: Food research international. Volume 137(2020)
• Publication Date: 2020-11
• Subjects: Origin -- Chocolate -- Vanilla -- Sensory -- QDA -- TDS -- GC–MS(O) -- Madagascar -- Indonesia -- Papua New Guinea; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109313
• Languages: English
• ISSNs: 0963-9969

Abstract

Highlights: The multi-analytical analysis of three origins of vanilla applied in chocolate. Flavor profile of vanilla from Papua New Guinea is significantly different from Madagascan and Indonesian origins. The higher cacao percentage in chocolate, the weaker perception of vanilla. Sensory preferences for various vanilla origins differ not at the country level, but in the specific consumer segments. Abstract: The sensory characteristics of white and milk chocolate with three origins of vanilla (Madagascar, Indonesia, Papua New Guinea) were investigated using a multi-analytical approach. The sensory tests included profiling using Quantitative Descriptive Analysis with a trained panel; Temporal Dominance of Sensations test with untrained respondents from various countries currently residing in Belgium, and the consumers sensory preference test with consumers in Belgium, France, Sweden and Canada. The vanilla extracts were also analyzed by gas chromatography-mass spectrometry (GC–MS) in combination with olfactometry (GC–MS-O) to identify the key aroma compounds in the different vanilla origins. This research shows that sensory profile of Papua New Guinea (PNG) samples is different from Madagascan and Indonesian extracts. The flavor signature was correlated with almondy and anisic descriptors. The perceived difference between Madagascan and Indonesian origins was reduced when assessed within complex matrices such as chocolate. In sugared water, Madagascan vanilla has balsamic, phenolic notes while Indonesian has woodier notes. In a chocolate base, the Indonesian sample lost its woody characteristic for a dairy enhanced characteristic. The botanical variety has more impact on difference in sensory profile of a chocolate than the vanilla origin itself. The sensory data correlates with volatile components identified in this study. Guaiacol and vanillin were identified as the main key aroma compounds in all three vanilla origins using GC–MS-O. Additional key aroma compounds were responsible for the differences in sensory characteristics between the three vanilla origins: anisaldehyde for anisic note in the PNG samples and ethyl 2-methylbutanoate and 3/2-methylbutanoic acid in the Indonesian sample. Sensory profiles of vanillas from various origins were more visible and pronounced in white chocolate compared to milk chocolate. This study gives novel insights to the chocolate, as well as the vanilla sectors, indicating possibilities of vanilla replacement and consumer preferences across Europe and Canada. The consumer study shows that, on average, people do not indicate which chocolate is significantly more liked.