Detection threshold of chocolate graininess

Purpose Literature indicates that those solid chocolate particles cannot be detected by human beings that are smaller than a critical value between 25 and 35 μm. Chocolate containing particles larger than this range is thought to be perceived as grainy. However, there does not seem to be any publication which justifies this threshold. Hence, the main aim of this work is to determine if the threshold at which particles can be detected is indeed 30 μm. Design/methodology/approach Three dark chocolates containing solid particles of expected D v,90 of 30 μm, 40 μm and 50 μm were produced. Particle Size Distribution (PSD) was determined using static light scattering while hardness and melting behaviour were characterised using a penetration test and Differential Scanning Calorimetry (DSC), respectively. Sensory analyses were performed with a trained panel ( n = 9). Findings PSD analyses indicated that the solid particle D v,90 of the three chocolates were around 30 μm, 40 μm and 60 μm, respectively. DSC measurements showed no significant difference in melting behaviour between the chocolates. Hardness measurements showed that the “30 μm chocolate” was significantly harder than both the “40 μm chocolate” and the “60 μm chocolate”, while trained panellists found that the graininess of the 60 μm chocolate was significantly higher than that of the 40 μm and 30 μm chocolates. Practical implications These results suggest that particle size detection threshold is higher than 40 μm. Chocolate manufacturers could thus increase the size of the biggest particles from 30 μm to 40 μm, leading to a decrease in production cost. Originality/value This is the first study to examine the particle detection limit of chocolate

Analytical Chemistry (journal) · Chromatography · Dark chocolate · Detection threshold · Differential scanning calorimetry · Particle size · Physics · Thermodynamics · Chemistry · Computer Science · Food Chemistry and Fat Analysis · Food Science · Materials Science · Proteins in Food Systems · Sensory Analysis and Statistical Methods

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  Open Access•MICHAEL MACHT, Dorothee Dettmer•Appetite•2006

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