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    A flavor lexicon for cocoa and chocolate

    29 January 2018

    The subject of taste has intrigued scientists and philosophers for centuries, with five basic tastes of sweet, salty, sour, bitter and umami now firmly established and other candidates now including fatty and kokumi. Barry Callebaut has introduced a sensory language and tasting ritual that will help chocolate professionals and consumers to understand and express the richness of chocolate taste. The chocolate sensory language finds its foundation in the book Hidden Persuaders in Cocoa and Chocolate, as this highly indulgent product looks to go further in ultimately being established in flavor complexity in a similar manner to wine. FoodIngredientsFirst spoke with lead author Renata Januszewska, Global R&D Sensory Methodologies Manager at Barry Callebaut about the role for hidden persuaders in chocolate.