Hidden Persuaders in Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals - Softcover

Januszewska, Renata

Softcover

ISBN 10: 0128154470 ISBN 13: 9780128154472

Publisher: Woodhead Publishing, 2018

Synopsis

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

About this title

From the Back Cover

Flavors can be seen as hidden persuaders in the consumer decision making process, so understanding flavors and how consumers are triggered by them is critical in the research and development of new products.

Hidden Persuaders of Cocoa and Chocolate 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 storytelling about ingredients including relating the tasting experience to "pairing flavors."

This resource, designed for both academics and those working in research and development, equips the reader with the language to describe the sensory attributes, for the purposes of new product development or (sensory) quality improvement.

Key Features:

• 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

About Barry Callebaut Group

Zurich-based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations, and compounds. The Group runs more than 50 production facilities worldwide and employs a diverse and dedicated global workforce of close to 10,000 people.

The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants, or caterers. The two global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®.

The Barry Callebaut Group is committed to make sustainable chocolate the norm by 2025 to help ensure future supplies of cocoa and improve farmer livelihoods. It supports the Cocoa Horizons Foundation in its goal to shape a sustainable cocoa and chocolate future.

About the Author

Renata Januszewska is the Global R&D Sensory Methodologies Manager at Barry Callebaut Belgium. She has a Ph.D. (2001) in Applied Biological Sciences from Ghent University in Belgium. Her doctoral research focused on new chocolate development by integrating sensory and marketing analyses. Based on her expertise, Renata installed sensory testing procedures and trained expert panels across the whole Barry Callebaut Company, since joining Global QA department in 2012. Today, she is responsible for the company-wide harmonization of sensory methodologies, sensory training material as well as development and application of novel sensory methodologies. Renata is the author of approximately 70 articles and books, published worldwide; always enjoying working in the European and multicultural environment with food scientists, policy makers and business decision makers.

Edition details

• Publisher: Woodhead Publishing
• Publication date: 2018
• ISBN 10: 0128154470
• ISBN 13: 9780128154472
• Binding: Paperback
• Language: English
• Edition number: 1
• Number of pages: 165