Challenges of pairing chocolates and nuts: Perceptions, interactions and dynamics of contrasting chocolates with nuts.

Chocolates paired with nuts are highly marketed products, however, there is a lack of scientific research and limited understanding of consumer sentiment towards the combination of these food products. The main objective of this research was to determine the consumers' response towards pairing five different chocolates (dark origin, milk, Gold, white fruity, and white vanilla) and three different nuts (hazelnut, almond, and pistachio) for the creation of pairing guidelines within Barry Callebaut's range. TimeSens© software was applied to assess the dynamic interaction of flavors through temporal dominance of sensations (TDS).

Impact of vanilla origins on sensory characteristics of chocolate.

The sensory characteristics of white and milk chocolate with three origins of vanilla (Madagascar, Indonesia, Papua New Guinea) were investigated using a multi-analytical approach. The sensory tests included profiling using Quantitative Descriptive Analysis with a trained panel; Temporal Dominance of Sensations test with untrained respondents from various countries currently residing in Belgium, and the consumers sensory preference test with consumers in Belgium, France, Sweden and Canada. The vanilla extracts were also analyzed by gas chromatography-mass spectrometry (GC-MS) in combination with olfactometry (GC-MS-O) to identify the key aroma compounds in the different vanilla origins.

Sensory evaluation of dark origin and non-origin chocolates applying Temporal Dominance of Sensations (TDS).

Dark chocolates are rich sources of polyphenols, widely acknowledged for eliciting several beneficial health effects. However, these compounds are key inducers of bitter taste and astringency, potentially limiting consumers' acceptance of chocolates with higher cocoa contents. In order to gain better insight in consumers' choices, the present study investigated the temporal profile of bitterness and astringency as well as sweet taste as covering agent, during the testing period in 5 dark origin (OR) (66.

Food choice questionnaire revisited in four countries. Does it still measure the same?

This study focuses on the implementation of the food choice questionnaire (FCQ) across four countries. The first objective is to examine the degree to which the factor structure of the FCQ is invariant across different populations. The second objective is to analyse the motives for food choice in different countries.