Hidden Persuaders in Cocoa and Chocolate

A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals

Renata Januszewska

• Publisher: Woodhead Publishing
• Year: 2018
• Print ISBN:
  9780128154472
• eBook ISBN:
  9780128154489
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Hidden Persuaders of Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals provides an overview of the tastes, aromas and notes describing cocoa and chocolate. In addition to exploring tastes, aromas and notes, the book broadens the language for describing chocolate by relating tasting experiences to the process of pairing flavors. This resource, designed for both academics and those working in research and development, equips the reader to describe these attributes in a sensory language for the purposes of new product development or quality improvement. - Provides an overview of the tastes, aromas and notes describing cocoa and chocolate - Features scientific explanations of the volatile and non-volatile aspects of each flavor - Contains science-based categorization of taste, various aromas, trigeminal sensations and atypical flavors

Chapter 1

Taste

Abstract

The first chapter describes the historical classification of basic tastes. It explains the most current classification of the five basic tastes and a taste receptor mechanism behind each of them. Finally, it is mentioned that other sensory perceptions, such as fat or kokumi, are under consideration to be classified as basic tastes.

Keywords

bitter

fat

kokumi

mechanism

receptor

salty

sour

sweet

taste

umami

Chapter Outline

1. Historical Perspective of ‘Five Basic’ Tastes
2. Taste Receptor Mechanism
3. Abbreviations
   • Sweet
   • Sour
   • Bitter
   • Salty
   • Umami

Historical Perspective of ‘Five Basic’ Tastes

The subject of taste has intrigued scientists, philosophers, and epicureans for centuries. Historically, taste was defined as a philosophical question.

Ancient Greek philosophers like Plato perceived six tastes – bitter, sweet, salty, sour, astringent, and pungent. Aristotle made the matter much more complex by mapping taste between two poles. He placed sweet and bitter on opposite ends of the spectrum with salty, astringent, pungent, harsh, and acidic somewhere in between. Finally, Theophrastus, who studied under both philosophers added oily to the mix making in total eight basic tastes.

During the 18th century, the Enlightenment was in full force in Europe, and scientists tried to challenge many existing, common beliefs. Taste remained incredibly difficult to define. Linnaeus named 11 basic tastes (bitter, fatty, sour, astringent, sweet, salty, sharp, viscous, insipid, aqueous, and nauseous) while Polycarpe Poncelet equated different tastes to the art of harmonizing music notes of bitter, acid, sweet, peppery, astringent, sweet and sour, and weak or tasteless.

The 19th century reinforced only four tastes. Simplicity was preferred, and Fick narrowed the tastes down to sweet, salty, bitter, and sour. In addition, taste buds were discovered when tongue cells were examined under a microscope. Taste buds ...

Table of contents

• Cover
• Title page
• Table of Contents
• Copyright
• About Barry Callebaut Group
• Introduction
• Chapter 1: Taste
• Chapter 2: Cocoa
• Chapter 3: Brown
• Chapter 4: Dairy
• Chapter 5: Fruit
• Chapter 6: Botanical
• Chapter 7: Trigeminal Effects
• Chapter 8: Atypical
• Final Words
• Index