Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates

Sugar-reduced chocolates with desirable sensory qualities and sweetness can be created using a 3D printer by layering chocolates with different sugar concentrations. This study aimed to evaluate the temporal sensory profile, perceived sweetness intensity, and acceptance of prototype sugar-reduced and non-sugar-reduced 3D printed chocolates. A consumer panel (n = 72) evaluated the sensory profiles of six-layered chocolates. Sensory profiles were determined by temporal dominance of sensations (TDS), overall sweetness by a five-point intensity scale, overall liking by the nine-point hedonic scale, and differences among chocolates over time were visualized by principal component analysis (PCA). Layering by 3D printing achieved a 19% reduction in sugar without changes in the perceived overall sweetness and overall liking. Layering order of high and low sugar chocolate influenced the perceived overall sweetness and temporal sensory profiles of 3D printed chocolates with different total sugar concentrations. The dominance of attributes associated with milk chocolate was observed to increase sweetness perception while the dominance of attributes associated with dark chocolate was observed to decrease overall sweetness perception. Three-dimensional food printing technology is progressing rapidly, and further sugar reduction could be achieved with refined research methods.

[1]  Mahdiyar Shahbazi,et al.  Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties , 2021 .

[2]  B. Bhandari,et al.  Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture , 2020 .

[3]  P. Veugelers,et al.  Added, free and total sugar content and consumption of foods and beverages in Canada. , 2020, Health reports.

[4]  R. Priefer,et al.  Effectiveness of mainstream diets , 2020, Obesity Medicine.

[5]  M. Madruga,et al.  Impact of 'free-from' and 'healthy choice' labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and liking. , 2020, Food research international.

[6]  X. Gellynck,et al.  Development of a sensory wheel and lexicon for chocolate. , 2019, Food research international.

[7]  Didier Garriguet,et al.  Change in total sugars consumption among Canadian children and adults. , 2019, Health reports.

[8]  M. Stieger,et al.  Dutch consumers do not hesitate: Capturing implicit ‘no dominance’ durations using Hold-down Temporal Dominance methodologies for Sensations (TDS) and Emotions (TDE) , 2019, Food Quality and Preference.

[9]  P. Schlich,et al.  Sensory evaluation of dark origin and non-origin chocolates applying Temporal Dominance of Sensations (TDS). , 2018, Food research international.

[10]  Lucía Antúnez,et al.  Identification of drivers of (dis)liking based on dynamic sensory profiles: Comparison of Temporal Dominance of Sensations and Temporal Check-all-that-apply. , 2017, Food research international.

[11]  Josephine P. Harris,et al.  The Association for Physical Education's response to: Childhood obesity: A plan for action , 2016 .

[12]  J. Carneiro,et al.  Temporal dominance of sensations (TDS) panel behavior: A preliminary study with chocolate , 2016 .

[13]  Russell V. Lenth,et al.  Least-Squares Means: The R Package lsmeans , 2016 .

[14]  João Paulo Ferreira Condino,et al.  Temporal dominance of sensations of chocolate bars with different cocoa contents: Multivariate approaches to assess TDS profiles , 2016 .

[15]  T. Thomas-Danguin,et al.  Combined heterogeneous distribution of salt and aroma in food enhances salt perception. , 2015, Food & function.

[16]  N. Pineau,et al.  Temporal dominance of sensations (TDS) as a sensory profiling technique , 2015 .

[17]  Jie Sun,et al.  A Review on 3D Printing for Customized Food Fabrication , 2015 .

[18]  M. Stieger,et al.  Effect of successive stimuli on sweetness intensity of gels and custards , 2014 .

[19]  M. Stieger,et al.  Effect of spatial distribution of tastants on taste intensity, fluctuation of taste intensity and consumer preference of (semi-)solid food products , 2013 .

[20]  A. Gámbaro,et al.  Exploring consumer perception about the different types of chocolate , 2012 .

[21]  M. Stieger,et al.  Inhomogeneous distribution of fat enhances the perception of fat-related sensory attributes in gelled foods , 2012 .

[22]  M. Stieger,et al.  Effect of gel texture and sucrose spatial distribution on sweetness perception , 2012 .

[23]  M. Stieger,et al.  Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride , 2010 .

[24]  M. Stieger,et al.  Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose , 2010 .

[25]  J. Bult,et al.  Sweet taste enhancement through pulsatile stimulation depends on pulsation period not on conscious pulse perception , 2010, Physiology & Behavior.

[26]  A. Hermansson,et al.  Sweetness and texture perceptions in structured gelatin gels with embedded sugar rich domains , 2009 .

[27]  Michel Rogeaux,et al.  Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time-intensity , 2009 .

[28]  N. Martin,et al.  Perception of oral food breakdown. The concept of sensory trajectory , 2009, Appetite.

[29]  Klaus Dürrschmid,et al.  Sensory description of dark chocolates by consumers. , 2009 .

[30]  Douglas M. Bates,et al.  LINEAR AND NONLINEAR MIXED-EFFECTS MODELS , 1998 .

[31]  H. Meiselman,et al.  Enhancement of taste intensity through pulsatile stimulation. , 1973, Physiology & behavior.