18 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.+, +2,/ (,**1) 18 * * * * * E#ect of Fat Type and Content on Palatability of Chocolate Fumiko Iida

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1 18 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.+, +2,/ (,**1) 18 * * * * * E#ect of Fat Type and Content on Palatability of Chocolate Fumiko Iida, Mamiko Chida, Machiko Kasai*, Norimasa Sakanoshita*, Koji Sakurai* and Tatsuya Kamiwaki* Faculty of Home Economics, Japan Women s University,,2+ Mejirodai, Bunkyo-ku, Tokyo ++,202+ * Lotte Co., Ltd. Central Laboratory, -++ Numakage, Minami-ku, Saitama --020*+ Descriptive analysis of the palatability of chocolate with varying fat contents (-*./) and fat composition was conducted based on rheological properties, DSC results, and sensory evaluation. Evaluation of high-quality chocolate was conducted by two panels, one containing /* students and the other containing +- trainees. The method of evaluation was a 1-point scale with "agree or "disagree options, and there were +1 item profiles for every / g of chocolate per person. Statistical analysis (principal component analysis and multiple regression analysis) was conducted using SPSS (Ver. +-.*j) and Statworks (Ver...*). The results showed that chocolate with a greater fat content, which melted in the mouth to a greater extent, resulting in a richer flavor, was preferred by the student panel but not by the training panel. Principal component analysis and multiple regression analysis showed that the two panels evaluated the chocolate from di#erent angles, with the student panel employing a simple evaluation structure while the training panel used a multidimensional approach. Therefore, the evaluation of satisfaction, preference and high quality was conducted by training panel. It was found that the panel preferred chocolate with a fat content of -/ to.*. (Received Mar.,*,,**0 ; Accepted Oct.,.,,**0) Keywords : chocolates, palatability, sensory evaluation, fat content, fat composition : +-. / Guinard ,202+,2+ * --020*+ -++ Corresponding author iida-fu@fc.jwu.ac.jp. -*./. -

2 19 : * +3 /* + / g +. AC ,, + SFI DSC0+** DSC +* mg +/ l,min,* +* /min /* DSC SFI Solid Fat Index DSC DH * DH t DH tdh *, / mm,,/ mm, -2 mm //., -* mm,*.* mmmin,.. mm, - +./ mm, +/ mm TA ARES +/ mm *.+ +* rads +*/* G,./min - /,* + +, -. A B C./././././././ / +* +/,* * * * * * * *,* +* * * * * * * +*,* / +* / * * * * *4- *4- *4- *4- *4- *4- *4- *4+ *4+ *4+ *4+ *4+ *4+ *4+ +** +** +** +** +** +** +** /* // 0* 0/./././ -* -/.*././././ / -/ -/ -/ -/, POP POS SOS +2 -* /*./ ++ +* ,, -3 +** +** +** -,4, -.4/,24/ P: O: S:

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8 25 : 25 Y*.0+2+.*32X + +** Y*.,+/+.*+X + +** -., B C B A Husson +* 0 -/.* //0*., B -/.* // 0* + Hetherington, M.M. and Macdiarmid, I. J., Chocolate addiction : a Preliminary Study of its Description and its Relationship to Problem Eating. Appetite,,+,,--, , /, /.,**/ - Hetherington, M.M., Bell, A. and Rolls, B. J., E#ects of repeat consumption on pleasantness, preference and intake. British Food Journal, +*,, 1, /*1/,+,***. Guinard, J.X. and Mazzucchelli, R., E#ects of sugar and fat on the sensory properties of milk chocolate : descriptive analysis and instrumental measurements. J. Sci. Food. Agric., 13, / Lipp, M. and Anklam, E., Review of cocoa butter and alternative fats for use in chocolate - Part A. Compositional data. Food Chem., 0,, +, Degiou, D. and Staphylakis, K., Detection of Cocoa Butter Equivalents in Chocolate. J. Am. Oil Chem. Soc., 0,, 0, +*.1+*/+ +32/ 1 Potts, R., Sensory evaluation of chocolate. The manufacturing Confectioner, 0-, +*, 0-1*,**, 2 Seguine, S.E., Factors Influencing the Taste, Selection and Specification of Chocolate. The manufacturing Confectioner, 02, 0, 1, Januszewska, R. and Viaene, J., Sensory segments in preference for plain chocolate across Belgium and Poland. Food Quality and Preference, +,, 31+*1,**+ +* Husson, F. and Pages, J., Comparison of sensory profiles done by trained and untrained juries : methodology and results. Journal of Sensory Studies, +2, 0,.0-.0.,**- +2 -,* +2 +*,.

20 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /0, No. +,,* -* (,**3) 20 * * Taste of Mentsuyu (a Japanese noodle soup) Depends on the Combination and P

20 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /0, No. +,,* -* (,**3) 20 * * Taste of Mentsuyu (a Japanese noodle soup) Depends on the Combination and Proportion of Ingredients Akiko Otomi Keywords : taste,