Hidden Persuaders in Cocoa and Chocolate A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals

Langue : Anglais

Auteur : Januszewska Renata

Couverture de l’ouvrage Hidden Persuaders in Cocoa and Chocolate

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Hidden Persuaders of Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals provides an overview of the tastes, aromas and notes describing cocoa and chocolate. In addition to exploring tastes, aromas and notes, the book broadens the language for describing chocolate by relating tasting experiences to the process of pairing flavors. This resource, designed for both academics and those working in research and development, equips the reader to describe these attributes in a sensory language for the purposes of new product development or quality improvement.

1. Taste2. Cocoa3. Brown4. Dairy5. Fruit6. Botanical7. Trigeminal effects8. Atypical

academics and industry, with a particular interest to industrially- based R&D cocoa and chocolate specialists. Also catering, culinary & food service professionals are part of the target audience

Renata Januszewska is the Global R&D Sensory Methodologies Manager at Barry Callebaut Belgium. She has a Ph.D. (2001) in Applied Biological Sciences from Ghent University in Belgium. Her doctoral research focused on new chocolate development by integrating sensory and marketing analyses. Based on her expertise, Renata installed sensory testing procedures and trained expert panels across the whole Barry Callebaut Company, since joining Global QA department in 2012. Today, she is responsible for the company-wide harmonization of sensory methodologies, sensory training material as well as development and application of novel sensory methodologies. Renata is the author of approximately 70 articles and books, published worldwide; always enjoying working in the European and multicultural environment with food scientists, policy makers and business decision makers.

Provides an overview of the tastes, aromas and notes describing cocoa and chocolate
Features scientific explanations of the volatile and non-volatile aspects of each flavor
Contains science-based categorization of taste, various aromas, trigeminal sensations and atypical flavors