Hidden Persuaders in Cocoa and Chocolate - 1st Edition - ISBN: 9780128154472, 9780128154489

Hidden Persuaders in Cocoa and Chocolate

1st Edition

A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals

Authors: Renata Januszewska
eBook ISBN: 9780128154489
Paperback ISBN: 9780128154472
Imprint: Woodhead Publishing
Published Date: 31st January 2018
Page Count: 165
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Description

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.

Key Features

  • 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

Readership

Academics and industry professionals, especially industrially based R&D cocoa and chocolate specialists. Catering, culinary and food service professionals are part of the target audience

Table of Contents

1. Taste
2. Cocoa
3. Brown
4. Dairy
5. Fruit
6. Botanical
7. Trigeminal effects
8. Atypical

Details

No. of pages:
165
Language:
English
Copyright:
© Woodhead Publishing 2018
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9780128154489
Paperback ISBN:
9780128154472

About the Author

Renata Januszewska

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.

Affiliations and Expertise

Barry Callebaut Group

Ratings and Reviews