The role of particle size distribution of suspended solids in defining thesensory properties of milk chocolate

The melting of chocolate in the mouth is a dynamic process. The time evolut ion of the perceived flavor and texture of chocolate during fat melting and sugar dissolution has been observed and quantified using time-intensity se nsory methodology. Five milk chocolates varying in particle size distributi on and rheology were prepared. Additionally, two chocolates varying in part icle size were standardized to the same viscosity. Particle size and rheolo gy significantly influenced effort, thickness, chocolate and sweetness attr ibutes, although in some unanticipated ways. Averaging time-intensity respo nses to produce consensus curves generally yielded the same conclusions as averaging parameters extracted from individual curves. However, the later w ere amenable to statistical analysis using ANOVA and partial least squares regression. Multivariate analysis was a useful technique for identifying th ose physical properties most correlated with sensory perception.