Multivariate analysis applied for correlations between analytical measures and sensory profile of goat milk chocolate

Grazielly de Jesus Silva; Ben-Hur Ramos Ferreira Gonçalves; Daniele Gomes Conceição; Gabrielle Cardoso Reis Fontan; Leandro Soares Santos; Sibelli Passini Barbosa Ferrão

doi:10.1007/s13197-019-04072-2

Multivariate analysis applied for correlations between analytical measures and sensory profile of goat milk chocolate

J Food Sci Technol. 2020 Feb;57(2):444-453. doi: 10.1007/s13197-019-04072-2. Epub 2019 Sep 5.

Authors

Grazielly de Jesus Silva¹, Ben-Hur Ramos Ferreira Gonçalves¹, Daniele Gomes Conceição¹, Gabrielle Cardoso Reis Fontan¹, Leandro Soares Santos¹, Sibelli Passini Barbosa Ferrão¹

Affiliation

¹ Program in Food Engineering and Science, Universidade Estadual do Sudoeste da Bahia (UESB), Itapetinga, Bahia 45700-000 Brazil.

Abstract

The aim of this work was to characterize goat milk chocolates with different concentrations of cocoa (35%, 45%, 55% and 65%) and apply correlations between sensory features and analytical measures. The chocolates were evaluated through moisture, ashes, fat content, protein, acidity, pH, water activity, texture, instrumental color and sensory profile. The correlations showed that the brown color can be represented by the chromaticity coordinates a* and b* and the flavor attributes (sweet taste and bitter taste), by the ashes analysis, fat content and pH. Canonic scores superior to 0.5 indicate chocolates with better acceptance.

Keywords: Chemometry; Chocolate; Cocoa; Goat; Milk.