2016/07/06 by Sandra S. Wæhrens, Sandra S. Waehrens, Shujuan Zhang +5
Agricultural and Biological Sciences · #Food Chemistry and Fat Analysis #Meat and Animal Product Quality #Sensory Analysis and Statistical Methods
paper · doi:10.1111/ijfs.13161
openalex publication_date 2016/07/06 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/30
Summary This paper studied the fast sensory Rate‐All‐That‐Apply ( RATA ) method as a contributor to existing quality control ( QC ) in chocolate production by comparing it with the outcome of dynamic headspace sampling combined with gas chromatography–mass spectrometry ( DHS ‐ GC ‐ MS ). Seven different chocolates were evaluated by a semi‐trained panel using RATA . RATA showed potential as a sensory evaluation tool which could be part of QC programmes in chocolate production as RATA was efficient to perform and captured important sensory deviations, herein addition of excess lecithin and prolonged roasting. However, product deviations caused by long conching were only detected by DHS ‐ GC ‐ MS . A more extreme conching process must occur before it can be perceived by humans. RATA and DHS ‐ GC ‐ MS should be used as complementary methods in detecting future important issues in chocolate production. DHS ‐ GC ‐ MS detects product deviation from chemical perspectives while sensory evaluation gives information on quality parameters from a perceivable perspective influencing consumer satisfaction.