First bite: Texture analysis can be a good prediction of sensory hardness in confectionery coatings

Talbot, G., Smith, K.W., Slager, H., First bite: Texture analysis can be a good prediction of sensory hardness in confectionery coatings, International Food Ingredients, 2008, Apr, 7-10

What are the first sensory characteristics you look for in a bar of chocolate? Appearance is probably the first thing we are aware of–whether the chocolate has a good gloss, whether or not it has bloomed. Then, perhaps aroma as we open the wrapper on the bar. But when we first bite into the chocolate we become immediately aware of how hard the chocolate is, particularly what we have termed to be its “”hardness at first bite”". This sensory attribute is an important one, irrespective of whether it is chocolate or a compound coating …