Effects of sugar and fat on the sensory properties of milk chocolate: descriptive analysis and instrumental measurements

The sensory properties of nine milk chocolate formulations varying in sucro se (400, 475 or 550 gkg(-1)) and cocoa butter (280, 320 or 360 gkg(-1)) wer e evaluated by descriptive analysis with a panel of 18 trained judges and b y instrumental measures of colour lightness, hardness, viscosity and yield value. Low-sugar samples were more bitter, gritty and roasted p < 0.001). H igh-sugar samples had higher milky/dairy, vanilla/caramel, hardness and swe etness intensities (p < 0.001). Samples higher in fat were faster melting. Low-sugar and low-fat samples were associated with viscous, mouthcoating, f atty/oily, cocoa and darker notes. Samples with high levels of both sugar a nd fat were more cooling and faster vanishing (p < 0.001). Surprisingly, fa tty/oily intensity was inversely related to fat concentration. This researc h documents previously unreported effects of sugar and fat on the texture, mouthfeel and flavour of milk chocolate. (C) 1999 Society of Chemical Indus try.