Appearance
|
Brown Color |
Characteristic color of chocolate/ similar color to the mahogany brown |
Clear: Alkaline cocoa powder at 10% added in 100 g corn starch suspension (Unilever Ltda, Brazil) Dark: Alkaline cocoa powder at 80% added in 100 g corn starch suspension (Unilever Ltda, Brazil) |
Reddish-brown Color |
Dark color between reddish and brown. |
None: Alkaline cocoa powder at 10% added in 100 g corn starch suspension (Unilever Ltda, Brazil) Dark: Alkaline cocoa powder at 10% added in 100 g corn starch suspension + red aniline dye (Arcolor, Brazil) |
Brightness |
Light emits shine or reflects greater shine. |
Little: Dark chocolate 90% cocoa (AMA-BA, Brazil) Much: Dark chocolate 90% cocoa with butter on surface (AMA-BA, Brazil) |
Aroma
|
Chocolate / Cocoa |
Odor related to chocolate/ cocoa. |
Little: powder chocolate solution at 0.5%. (Nestlé Ltda, Brazil). Much: powder chocolate solution at 5.0%. (Nestlé Ltda, Brazil). |
Sweet / Caramel |
Odor obtained from caramel/sugar. |
Little: dry sugar (União Ltda, Brazil). Much: sugar warmed at 120 °C until brown color. |
Burnt |
Odor related to cocoa seed very toasted. |
None: dry cocoa seed without toasting. Much: cocoa beans toasted at 170 °C for 60 min. |
Flavor
|
Chocolate / Cocoa |
|
Little: powder chocolate solution at 0.5%. (Nestlé Ltda, Brazil). Much: powder chocolate solution at 5.0%. (Nestlé Ltda, Brazil). |
Bitter Taste |
Characteristic taste of caffeine. Unpleasant taste of caffeine. |
None: distilled water. Much: Caffeine solution at 0.5% (Food Degree, Brazil). |
Sweet Taste |
Sweet taste obtained from sugar. Caramel flavor. |
Little: sugar solution at 1.0%. (União Ltda, Brazil). Much: sugar solution at 10.0% (União Ltda, Brazil). |
Citric fruits |
Flavor related to citric fruit (tangerine, orange, lemon) |
None: distilled water. Much: Tangerine oil solution at 0.5% (Arcolor, Brazil). |
Burnt |
Flavor related to very toasted cocoa beans. |
None: dry cocoa beans without roasting. Much: cocoa beans roasted at 170 °C during 60 min. |
Astringent |
Drying sensation from tasting cocoa powder or green fruit. Contraction of mouth mucus. |
None: milk chocolate (Nestlé Ltda, Brazil). Much: Dark chocolate 90% cocoa (AMA-BA, Brazil). |
Texture
|
Firmness |
Force needed to bite through the chocolate sample. |
Little Firm: milk chocolate (Nestlé Ltda, Brazil). Much Firm: Dark chocolate 90% cocoa (AMA-BA, Brazil). |
Fraturability |
Easily broken or rupture. |
Little: Dark chocolate 90% cocoa (AMA-BA, Brazil). Much: milk chocolate (Nestlé Ltda, Brazil). |
Melting |
Length of time for chocolate to melt in the mouth /Liquefied. |
Little: Dark chocolate 90% cocoa (AMA-BA, Brazil) warmed in microwave oven during 20”. Much: Dark chocolate 90% cocoa (AMA-BA, Brazil) warmed in microwave oven during 40”. |