TI・TDS法によるカカオ豆の異なるビターチョコレートの呈味特性

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  • Taste characteristics of bitter chocolate types formulated with cacao beans from different countries evaluated using the TI and TDS methods
  • TI ・ TDSホウ ニ ヨル カカオトウ ノ コトナル ビターチョコレート ノ テイミ トクセイ

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<p>We investigated the changes in taste sensations experienced while eating three types of bitter chocolate formulated from cacao beans from Ghana, Ecuador, and Venezuela. Sensory evaluations were performed on 53 subjects wearing nose clips for the Descriptive Analysis (DA) method and the Temporal Dominance of Sensations (TDS) method. The Time Intensity (TI) method was performed by trained panels. The subjects answered a questionnaire survey. The rate for liking ‘Ghana’ was 40％, ‘Venezuela’ was 36％, and ‘Ecuador’ was 24％. Using the DA method, the Ghana and Venezuela samples, which showed stronger sweetness, weaker bitterness, and astringency, earned higher overall scores than the Ecuador samples. The TI method revealed no significant differences among the three samples. The TDS method showed the Ghana and Venezuela samples to have a long sweetness duration, while the Ecuador sample was characterized by bitterness. With the TDS method, it appears that the sensory impression of taste is related to the initial taste and the duration of noteworthy taste. Liking the taste of the chocolate tended to be related to both the initial taste and the duration of any noteworthy taste. We therefore conclude that the TDS method is effective for sensations of impression and the TI method for intensity in the dynamic measurement of chocolate taste preferences.</p>

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