The document discusses the history, production, and sensory analysis of chocolate, tracing its origins back to the Mayan and Aztec civilizations and exploring its journey worldwide, particularly in Australia. It highlights various cocoa types, chocolate manufacturing processes, and the emotional connections people have with chocolate, including how preferences relate to individual characteristics. Furthermore, it examines the nutritional aspects of chocolate and the role of sensory analysis in enhancing flavor experiences.

1. Course “Sensory Analysis and
Practice” University of Melbourne,
Parkville, 18 Feb 2015

2. ABOUT US & MÁMOR CHOCOLATES
• Dr Hanna
• Prof Dr Howard

3. HISTORY
OF CHOCOLATE
• Dates back to about 1,500 years ago.
First found in Mayan (Olmec) and
Aztec civilizations.
• Mayans used cacao beans to create a
cold, unsweetened, spicy beverage.
• Aztecs came across cacao beans
through trade. They named the spicy
drink xocolatl (bitter water).
• Taken by Spanish all over the world.
Aztec nobleman signals that commoners may not drink
chocolate.

4. PRODUCTION AND
CONSUMPTION
• Australian cocoa mostly
dominated by European
multinationals
• Unsustainable food product?
• Our experience has been in Latin
America (Colombia, Peru) and the
Pacific (Samoa, Fiji, Malaysia,
Indonesia)

5. COCOA
TREES
• Cocoa trees resemble apple trees
• Carefully pruned so that pods can be more
easily harvested
• The tree is often grown in the shade of
other trees.
• They grow for decades but their
productive lives are 3-20 years.
• The fruit may be brownish-yellow to
purple, and contain 20-40 seeds or cacao
beans in a whitish-pink, sweet-sour pulp.

6. COCOA
FARMERS

7. TYPES OF
COCOA
CRIOLLO, MILDER AND MORE
DELICATE, NOT AS HARDY
TRINITARIO HYBRIDS, MORE
ROBUST
AMELONADO, LESS FLAVOR,
MORE DISEASE RESISTANCE
FERALS, 100 YEARS OLD

8. COCOA
FERMENTATION
• Fermentation transforms the flavor to what
we associate with cocoa and chocolate.
• Without fermentation, no chocolate flavor.
• Duration depends on variety, 2- 7 days.
• When the fermentation is terminated the
cacao beans are sun-dried.
• At this stage the smell of cocoa emerges!

9. HOW CHOCOLATE
IS MADE
• Pods are crushed, fermented, dried.
• Beans are roasted, graded, and
then ground.
• Grinding creates “chocolate liquor”
made of a fat called cocoa butter.
• Process creates chocolate liquor,
cocoa powder, and cocoa butter.
• Ingredients are blended back
together to create different kinds
of chocolates.

10. HOW WE MAKE CHOCOLATE
IN SAN VICENTE DE
CHUCURRI
•This eight-minute video
looks at cocoa cultivation
and chocolate manufacture
in high in the Andes
mountains in the town of San
Vicente de Chucurri,
Colombia.

11. SEEKING OUR OWN
CHOCOLATE
TREASURE ISLAND
• We are looking for the “perfect food” that
satisfies more of our customers with their
innovative healthful diets.
• We discovered it!! Samoa
• Where Robert Louis Stevenson wrote
Treasure Island
• Samoan gold organic cocoa beans
• Criollo and Trinitario varieties

12. SAMOAN COCOA HISTORY
• Planted by German settlers
• 1960s-1980s heyday, extra-
premium in Europe
• Devastated by cyclones, drought,
and price drop
• Climate adaptation strategies in
place
• Legacy and knowledge still exists
• Today’s growers are unfamiliar
with modern chocosumer

14. FACTORY IN CONTAINER

15. TCHO AND
CROPSTER
• Cropster Cocoa Lab is a web-based
solution for cocoa sensory labs.
Provides growers with tools to test
during harvest and processing.
Combines roasters, grinders and hair
dryers
A Chocolate Maker’s
Big Innovation By Corby Kummer on June 18, 2013
http://www.technologyreview.com/review/516206/
a-chocolate-makers-big-innovation/

16. CROPSTER AND THE
SCIENCE OF COCOA
FERMENTATION

17. SAMOAN
ORGANIC KOKO

18. “MÁMOR
CHOCOLATE TEA”
KOKO SAMOA –
NATIONAL DRINK
•Cocoa beans contains a
very low amount of
caffeine, much less
than found in coffee,
tea and cola.

19. EMOTIONS IN
CHOCOLATE
• Senses relate to the emotions
• What emotions do different
chocolates create?
• How hard is it to get people to
change their chocolate
preference?
• Is this linked to emotion?
• Only a bit of science, and a lot of
tasting

20. • Consider chocolate cake and fruit salad. One is indulgence,
the other is good for you.
• Research: Subjects asked to memorize a seven-digit number
were much more likely to choose chocolate cake over fruit
salad than those who’d been asked to memorize only a one-
digit number.
• Why? Cake choosers were carrying a heavier cognitive load
that limited their understanding. One-digit choosers had
more brain power left to resist the lure of the cake.
WE ARE LED MORE OFTEN BY OUR
HEARTS (EMOTIONS) THAN BY OUR
UNDERSTANDING
Shiv, B., & Fedorikhin, A. (1999). Heart and Mind in Conflict: The
Interplay of Affect and Cognition in Consumer Decision Making.
Journal Of Consumer Research, 26(3), 278-292.

21. CAN YOU CHANGE YOUR
CHOCOLATE PREFERENCE?
•Do you remember your first
chocolate experience?
•What did your mother first put
in your mouth?
•Childhood preference is hard
to break

22. YOUR FAVORITE CHOCOLATE
SAYS A LOT ABOUT YOU
• Milk Chocolate: Mellow, they go with the flow. Milk
chocolate lovers are also intelligent and many love
to be the centre of attention. They are romantic and
thrive in long-term relationships because of their
flexible natures.
• Dark Chocolate: Fans of dark chocolate are
sophisticated. They have strong opinions and tend to
get dramatic. Dark chocolate lovers are energetic
and decisive. They love people and have strong
relationships.
• White Chocolate; Creative, they often are found
daydreaming and can come off as flaky. They are
often introverted.
• Caramel-Filled Chocolate: Happy and impulsive.
They typically have high self-esteem and are
considered thrill-seekers. Caramel chocolate lovers
good-natured and easily satisfied.
• Truffles and Fruit-Filled Chocolate: Have a quirky
sense of humour. Fruit-filled chocolate lovers are
open about their thoughts and feelings and other
people are easily drawn to them.
• Nutty Chocolate: Honest. Have a sense of old-
fashioned virtue. They are introspective and often
overly critical of themselves. They sometimes
judge those around them too harshly.
http://www.kitchendaily.com/read/what-your-favorite-type-chocolate-says-about-you#show-gallery

23. MILK CHOCOLATE
CALMS YOU
• We know: Social and psychological
“stressors” make you more susceptible
to disease and metabolic disorders.
• People with high anxiety levels who
ate milk chocolate improved their
energy states, compared to people
who ate dark chocolate.
François-Pierre J. Martin, et al. Everyday Eating Experiences of Chocolate
and Non-Chocolate Snacks Impact Postprandial Anxiety, Energy and
Emotional States." Nutrients. 2012 June; 4(6): 554–567.

24. EMOTIONAL CONDITIONING--
CERTAIN FOODS EVOKE
EMOTIONS• Our eating habits are connected with emotional conditioning from
childhood and into our adult lives.
• We all know that changing our eating habits means changes at the
emotional level.
• New research shows that food marketers can actually generate
new, positive emotional links to unfamiliar flavours
• Emotional links can be made for unfamiliar flavours, But existing
associations cannot be erased by new conditioning
Johanna Kuenzel, Isabelle Blanchette, René Lion, Elizabeth H. Zandstra, Anna Thomas, Wael El-Deredy,
Conditioning specific positive states to unfamiliar flavours influences flavour liking, Food Quality
and Preference, Volume 22, Issue 5, July 2011, Pages 397-403

25. HOW TO GENERATE A NEW
ASSOCIATION
TO FLAVOUR
• Crest released “a very strong oral care
innovation bundle”
• “Crest Be” is a new line of toothpastes for
experiential consumers. Flavors like:
• Be Dynamic, Lime Spearmint Zest;
• Be Inspired, Vanilla Mint Spark;
• Be Adventurous, Mint Chocolate Trek.

26. SENSORY BRANDING
CONNECTED TO OUR
MEMORIES
• Example: Retro flavours conjure up memories
of our good old days
• Consumers seek comfort in flavours from
their childhood memories
• Food marketers can use a “scent story” to
engage consumers on a sensory level and
encourage emotional buying
• In the UK, curry is now the most popular dish.
• Melbourne example: reviving the yesteryear
through Mac.Robertson’s Chocolates
Datamonitor, Creating sensory appeal : sensory and flavor trends in
food and drinks : maximizing sensory appeal to emotionally engage
food and beverage shoppers. London: Datamonitor, 2007

27. CHOCOLATE HISTORY TOUR
OF MELBOURNE

28. TRENDS IN
FITZROY TODAY
VEGANISM
• Diet has become a lifestyle for many
• Vegan, ovo-lacto, paleo, pesca
• Others have medical diets
• Celiac, gluten-free, diabetic
• Mamor’s “superdietfood” – vege, DF, GF, SF.
Nine yoga instructors coming for high tea had
ten different dietary preferences!

29. MCCORMICK’S TOP 2014
FLAVOR TRENDS
TRENDS:
• Chillies Obsession: Food lovers are seeking their next
big chili thrill.
• Modern Masala: Indian food is finally having its moment,
breaking free of its traditional confines.
• Mexican World Tour: Mexican flavors are making their
way around the globe.
• Charmed by Brazil: The world’s attraction to Brazilian
cuisine is thanks to its seductive mix of global and
native influences.
FLAVOURS:
• Aji Amarillo: A hot Peruvian yellow chili with bold, fruity
flavor.
• Kashmiri Masala: Blend featuring cumin, cardamom,
cinnamon, black pepper, cloves and ginger.
• Tea: This natural ingredient is making its way into rubs,
broths and marinades.
• Cassava Flour: Also known as manioc or tapioca
flour, this gluten-free alternative is prized for its
versatility.

30. COCOA NUTRITION
CARBOHYDRATES
• The cacao bean contains quite a lot of
carbohydrates, but most of it is starch,
soluble dietary fibers and insoluble
dietary fibers.
• A very small proportion is simple
sugars.
• Sugar is added during the manufacture
of chocolate.
FAT
• Cocoa beans contain approximately
50% fat. It is primarily comprised of
two saturated fatty acids, and the
monounsaturated oleic acid.
• Cocoa butter and chocolate do not raise
blood cholesterol.

31. CHOCOLATE CHEMISTRY --
ANTIOXIDANTS • Cocoa beans contain polyphenols
(similar to those found in wine)
with antioxidant properties which
are health beneficial.
• These compounds are called
flavonoids.
• The flavonoids also reduce the
blood's ability to clot and thus
reduces the risk of stroke and heart
attacks.

32. CHOCOLATE CHEMISTRY --
THEOBROMINE
• Nature’s most concentrated source of
theobromine (xantheose), a compound
closely related to caffeine.
• Also found in guarana, tea and cola nut.
• Slow and steady pick-me-up. Heart
stimulant, a diuretic, an artery dilator,
and a smooth muscle relaxant.
http://blog.khymos.org/wp-content/2007/02/chocolate-theobro

33. CHOCOLATE CHEMISTRY --
ANANDAMIDE
• The bliss chemical (Ananda means
bliss in Sanskrit)
• Activates the brain like cannabis
• Like when you feel a workout
“high.”
• Improves motivation and
increasing pleasure.
http://blog.khymos.org/wp-content/2007/02/chocolate-theobro

34. CHOCOLATE CHEMISTRY –
PHENYLETHYLAMINE (PEA)
• Brain releases PEA when we fall in love.
• Makes us feel better, happier and act
more alive.
• Temporarily raises the blood pressure
and blood glucose levels.
• This is why sometimes when we feel in
love we breathe quicker and heavier
and become aroused easier.
http://blog.khymos.org/wp-content/2007/02/chocolate-theobro

35. CHOCOLATE CHEMISTRY –
SEROTONIN
• Chocolate consumption stimulates
the release of serotonin into the
body, which combine to produce a
relaxed or euphoric feeling.
• This may explain why some people
crave chocolate when they're feeling
depressed.
http://blog.khymos.org/wp-content/2007/02/chocolate-theobro

36. APPLIED HEDONICS:
FLAVOR AND AROMA OF
CHOCOLATE
GRADATIONS OF COCOA
• Bittersweet Chocolate (70% cacao or
more)
• Semisweet Chocolate (50% to 65%
cacao)
• Milk Chocolate (30% to 45%)
• White Chocolate (0% cacao)
REGIONAL VARIETY
• Finest cocoa comes from Belize, Colombia, Costa
Rica, Dominican Republic, Ecuador, Grenada,
Guadeloupe, Guatemala, Hawaii, Honduras,
Jamaica, Java, Madagascar, Martinique, Mexico,
Nicaragua, Panama, Papua New Guinea, Peru,
Philippines, Saint Vincent and Grenadine, Samoa,
Santa Lucia, São Tomé and Principe, Sri Lanka,
Surinam, Trinidad and Tobago, Vanuatu, Venezuela,
Windward and Leeward Islands.
branch of psychology that
deals with pleasant and
unpleasant sensations

37. PLEASURE AND
FUNCTION
• Contains anti-oxidants that help counteract the bad things
in your system.
• Doesn't raise your cholesterol level. Is a plant source of
fat, not animal.
• Makes you feel good. Releases feel-good chemicals
serotonin and endorphins; bring on a sense of well-being.
• Chocolate boosts energy. Fat, carbohydrates, and sugar
are fuel. Dark chocolate contains less then half the sugar of
normal chocolate.
• Chocolate doesn't make your skin break out. In fact,
food doesn't contribute to skin problems.
• Harvard recommends 100g per day
• A study by Harvard University School of Public Health1
says that 50-100g per day of solid dark chocolate:
• Exerts beneficial effects on cardiovascular risk
• Lowers blood pressure
• Raises HDL (good) cholesterol and lowers LDL (bad)
cholesterol
• Is neutral with regard to fat, if not actually healthful.
Source: Ding, E.L. et al., “Chocolate and Prevention
of Cardiovascular Disease: A Systematic Review”,
Nutrition & Metabolism 2006, 3:2
Cooper, K. A., Donovan, J. L., Waterhouse, A. L., &
Williamson, G. (2008). Cocoa and health: A decade of
research. The British Journal of Nutrition, 99(1), 1-11.

38. SENSORY ANALYSIS
OF CHOCOLATE
• Chocolate should be tasted in its warm
state (40-60C) to release flavors/aromas
• Expectorate after evaluation; cleanse
with water and saltine crackers
• Tasting order can be % cocoa content
• To avoid taste bud exhaustion, three
samples per participants.
• Training: monthly using off-flavor sample
• Many sensations: Astringency;
Bitterness; Fruity notes; Smoky; Floral,
Sour; Nutty; Earthy; Ash
Reed, S. (2010). Sensory analysis of chocolate liquor. Manufacturing Confectioner, 90, 43-52;
Thamke, I., Dürrschmid, K., & Rohm, H. (2009). Sensory description of dark chocolates by
consumers. LWT-Food Science and Technology, 42(2), 534-539.

39. LES ARÔMES
DE CYRANO
CYRANO DE BERGERAC WAS ABLE
TO ARTICULATE SENSATIONS WELL.
A SENSORY ANALYSIS TOOL CALLED
“LES ARÔMES DE CYRANO” HAS
BEEN DEVELOPED BY
BELCOLADE. THE FLAVOURS
IDENTIFIED ARE CLUSTERED IN
DIFFERENT CATEGORIES LIKE
SWEET WITH CARAMEL, EARTH
WITH MUSHROOM, FRUITY WITH
CITRUS, OR DAIRY WITH BUTTER.
http://belcolade.sitepreview.nu/def/en/les-ar%C3%B4mes-de-cyrano

40. SAMPLE
REGIONAL
FLAVOR
PROFILES
Source: Peter Rot and Karen
Hochman, The Flavors &
Aromas of Chocolate
http://www.thenibble.com/rev
iews/main/chocolate/flavors2.
asp

41. FRUITYSPICYFLORALCOLORDESCRIPTORS
Berry
Blackberry,blueberry,
cranberry,currant,
raspberry,strawberry
AnySpice
Cardamom,cinnamon,
clove,ginger,licorice,
mace,nutmeg,pepper,
vanilla
SpecificFlowers
Carnation,hibiscus,
lavender,pansy,rose,any
floral
Brown
Dried
CitrusFruit
Grapefruit,kumquat,
lemon,lime,orange,
pomelo(pummelo),
tangerine
HERBACEOUSVEGETAL
Green
Fresh—grass
Unripe—unripefruits,suchas
bananas,mangoes,ornuts
DriedFruit
Cherry,date,fig,prune,
raisin
Fresh
Basil,freshtobaccoleaf,
grass,licorice,mint
Bean
Cocoa,coffee
Orange
Sweet,tart,tangy
(combinationoftart
andsweet)
TreeFruit
Apple,apricot,cherry,
peach,plum,olive
Dried
Alldriedherbs,brown
grass/hay,driedtobacco
Vegetable
Mushroom
Purple
Blackberries,blackcurrants,
blueberries,prunes
Robust,tart,tangy
(combinationoftart
andsweet)
TropicalFruit
Banana,coconut,kiwi,
mango,pineapple
SUGARYALCOHOLIC
Red
Aredfruitcombinedwith
puckery,robust,sour,sweet,
tangy(combinationoftartand
sweet)—e.g.,“atartandsweet
strawberryflavor”
VineFruit
Cantaloupe,grape,
watermelon
Brownsugar,caramel,
honey,molasses,malt
Pungent
Vodka,wine
Yellow
Puckery,sweet,tangy,tart
NUTTYDAIRY
Smooth
Rum,whiskey
White
Grapes,pineapple,white
peach
Almond,cashew,
hazelnut,peanut,
pistachio,
toasted/roasted
Butter,buttermilk,
cheese(softandhard),
cream,milk,yogurt
WOODYBREADY
Burned
Ashy,charred
Bakedbread
TypesofWood
Cedar,juniper,oak,pine
CHOCOLATE
DESCRIPTORSCHART
PeterRotandKarenHochman,TheFlavors&Aromas
ofChocolate
http://www.thenibble.com/reviews/main/chocolate/flavors2.asp

42. FLAVORWHEEL
ADPATEDFROMWINE
Compiled,adaptedandtestedbyMámorChocolates
&HighTeaSzalónMelbourne

43. 1.) Te Mata Estate Sauvignon Blanc is dry with citrus and floral
aromas and ripe with concentrated lime and passion fruit.
2.) Huia Gewürztraminer’s nose has rose petal notes and candied
fruit, generous lychee and rose water.
3.) Rabbit Ranch’s Central Otago Pinot Noir has hints of briar
patch and a whiff of gun smoke.
4.) Church Road Hawkes Bay Merlot Cabernet Sauvignon
is gutsy with cherry/berry and spicy oak flavours.
© 2014 Mámor Chocolates
1.) Passion fruit 1.) Mint 2. Rosewater
Cardamom
2. Rosemary
Sea Salt
New Zealand
Wines and Chocolate Pairing
4. Strawberry
Black Pepperberry
4. Lemon
Cream
A jury has matched “Wine 1” with “Chocolates 1”
etc. See if you agree!
3. Raspberry
Framboise
3. Orange
Ginger
Sensory and Consumer Science Symposium February 2014

44. You are welcome at
Mámor in Collingwood