Characterising the Mouthfeel of Chocolate
The unique appeal of chocolate lies in its taste, aroma and mouthfeel / texture; studies have shown that these three attributes combine to create the complex and distinct flavour of chocolate.
Ensuring that the signature flavour is replicated across batches requires correlation of analytical techniques with expensive sensory testing, since it is not feasible to taste test every batch that emerges from a chocolate factory, however desirable that job might be!
Extensive consumer testing by chocolate manufacturers over decades has established that particles of cocoa solids, sugar and milk are detected as a gritty mouthfeel at sizes over 30μm.
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