Cocoa and Chocolate Products: The Sensory Characteristics That Affect Consumers’ Acceptance

Dyah Ayu Savitri; Setiyono; Gatot Subroto; Hasbi Mubarak Suud; Nurhayadatul Haliza; Noer Novijanto

doi:10.37899/journallalifesci.v3i3.723

Dyah Ayu Savitri Agricultural Science Department, Faculty of Agriculture, University of Jember, Indonesia
Setiyono Agricultural Science Department, Faculty of Agriculture, University of Jember, Indonesia
Gatot Subroto Agricultural Science Department, Faculty of Agriculture, University of Jember, Indonesia
Hasbi Mubarak Suud Agricultural Science Department, Faculty of Agriculture, University of Jember, Indonesia
Nurhayadatul Haliza Agricultural Science Department, Faculty of Agriculture, University of Jember, Indonesia
Noer Novijanto Agroindustrial Technology Department, Faculty of Agricultural Technology, University of Jember, Indonesia

DOI: https://doi.org/10.37899/journallalifesci.v3i3.723

Keywords: Acceptance, Chocolate, Cocoa, Human Senses, Sensory

Abstract

This review describes the sensory characteristics of some cocoa and chocolate products which will later determine the acceptance of consumer. Cocoa beans are widely used as raw materials in many industrial sectors such as in food industries, cosmetics, and pharmaceutical. It will be further processed into several cocoa and chocolate products which performed certain characteristics. Relating to consumer acceptance, consumer will determine the product quality based on human senses. The evaluation of product using human senses is quite challenging since it present a set of particular and advantageous tools. Sensory evaluation promotes the scientific utilization and analysis of these tools. The aim of sensory evaluation in cocoa and chocolate product evaluation is to provide the information of the accepted characteristics based on human senses, which finally will contribute to the best quality of product expected by consumers.

References

Apandi, I., Restuhadi, F., & Yusmarini. (2016). Analisis Pemetaan Kesukaan Konsumen (Consumer’s Preference Mapping) terhadap Atribut Sensori Produk Soygurt di Kalangan Mahasiswa Fakultas Pertanian Universitas Riau. Jom Faperta, 3(1), 33–37. http://www.tjyybjb.ac.cn/CN/article/downloadArticleFile.do?attachType=PDF&id=9987

Arunkumar, K., & Jegadeeswari, V. (2019). Evaluating the processed beans of different cocoa (Theobroma cacao L.) accessions for quality parameters. Journal of Phytology, 11, 01–04. https://doi.org/10.25081/jp.2019.v11.20190115

Binh, P. T., HoaiTram, T. T., Thương, N. V., Thao, P. V., ThamHa, T. T., & Hoang Anh, T. T. (2012). Using invertase ( Novozyme ) in cocoa for improving bean quality and fermentation process in Vietnam. Technology, 8(1), 93–102.

Cempaka, L., Rahmawati, E. A., Ardiansyah, & David, W. (2021). Sensory Profilesof Chocolate Drinks Made from Commercial Fermented Cocoa Powder and Unfermented Cocoa Beans. Current Research in Nutrition and Food Science, 9(3), 988–999. https://doi.org/10.12944/CRNFSJ.9.3.26

Cheng, C. M., Jalil, A. M. M., & Ismail, A. (2009). Phenolic and theobromine contents of commercial dark, milk and white chocolates on the Malaysian market. Molecules, 14(1), 200–209. https://doi.org/10.3390/molecules14010200

Choi, S. E. (2021). Sensory evaluation. Encyclopedia of Dairy Sciences: Third Edition, 2, 572–576. https://doi.org/10.1201/9780203733752-9

De Pelsmaeker, S., Gellynck, X., Delbaere, C., Declercq, N., Januszewska, R., Hegyi, A., Küti, T., Depypere, F., & Dewettinck, K. (2013). The influence of different storage conditions and fat bloom on sensory characteristics of pralines. Food Science and Law, 4(2), 45–51. http://hdl.handle.net/1854/LU-4123526

De Vuyst, L., & Weckx, S. (2016). The cocoa bean fermentation process: from ecosystem analysis to starter culture development. Journal of Applied Microbiology, 121(1), 5–17. https://doi.org/10.1111/jam.13045

Eduardo, M. F., Correa De Mello, K. G. P., Polakiewicz, B., & Da Silva Lannes, S. C. (2014). Evaluation of chocolate milk beverage formulated with modified chitosan. Journal of Agricultural Science and Technology, 16(6), 1301–1312.

Efendi, R., Rossi, E., & Rangkuti, S. S. (2013). Penentuan Umur Simpan Soyghurt Probiotik Sebagai Filler Cokelat Praline. Sagu, 12(1), 34–40.

Grace, P. I., Ling, L. Y., Eng, J., & Mohd, J. (2010). The influence of consumer characteristics on the acceptance of new seaweed food products. February 2015.

Hardiyanti, R., & Sari, A. R. (2020). The Effect of Garam Masala Levels Addition on Chocolate Based Functional Beverage. Journal of Applied Food Technology, 7(1), 5–8. https://doi.org/10.17728/jaft.7132

Hartatri, F. S. D., Ramadhani, A. R., Akbar, S., Fauzi, B., & Firmanto, H. (2021). Added Value Analysis of Intermediate and Final Cocoa Products: Case Study in a Cocoa Producing Unit in Jember, East Java. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 37(2), 166–176. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v37i2.482

Harwood, M. L., & Hayes, J. E. (2017). Sensory evaluation of chocolate and cocoa products. Beckett’s Industrial Chocolate Manufacture and Use, 509–520. https://doi.org/10.1002/9781118923597.ch21

Hii, C. L., Law, C. L., Cloke, M., & Sharif, S. (2011). Improving Malaysian cocoa quality through the use of dehumidified air under mild drying conditions. Journal of the Science of Food and Agriculture, 91(2), 239–246. https://doi.org/10.1002/jsfa.4176

Ilmi, A., Praseptiangga, D., & Muhammad, D. R. A. (2017). Sensory Attributes and Preliminary Characterization of Milk Chocolate Bar Enriched with Cinnamon Essential Oil. IOP Conference Series: Materials Science and Engineering, 193(1). https://doi.org/10.1088/1757-899X/193/1/012031

Lawless, H. T. (2013). Appendix A: Overview of sensory evaluation. Quantitative Sensory Analysis: Psychophysics, Models and Intelligent Design, 1, 361–376.

Leite, P. B., Bispo, E. da S., & Santana, L. R. R. de. (2013). Sensory profiles of chocolates produced from cocoa cultivars resistant to Moniliophtora Perniciosa. Revista Brasileira de Fruticultura, 35(2), 594–602. https://doi.org/10.1590/s0100-29452013000200031

Maina, J. W. (2018). Analysis of the factors that determine food acceptability. 7(5), 253–257.

Mardiana, Fauza, G., Muhammad, D. R. A., Affandi, D. R., & Ariviani, S. (2021). Sensory profile analysis of steamed brownies using Quantitative Descriptive Analysis (QDA). IOP Conference Series: Earth and Environmental Science, 828(1), 1–9. https://doi.org/10.1088/1755-1315/828/1/012058

Marques, C., Correia, E., Dinis, L.-T., & Vilela, A. (2022). An Overview of Sensory Characterization Techniques : Profiling Methods. Foods, 11(3), 255. https://doi.org/10.3390/foods11030255

Meulemans, C. C. E., T., U. S., & Tjatjo, A. (2013). Colorimetric Measurements Of Cocoa Beans (Theobroma cacao). Indonesian Journal of Agricultural Science, 3(2), 52. https://doi.org/10.21082/ijas.v3n2.2002.52-57

Nurhayati, N., & Apriyanto, M. (2021). Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments. Czech Journal of Food Sciences, 39(1), 58–62. https://doi.org/10.17221/272/2020-CJFS

O’Cass, A. (2000). An assessment of consumers product, purchase decision, advertising and consumption involvement in fashion clothing. Journal of Economic Psychology, 21(5), 545–576. https://doi.org/10.1016/S0167-4870(00)00018-0

Özbal, B., Çelekli, A., Gün, D., & Bozkurt, H. (2022). Effect of Arthrospira platensis incorporation on nutritional and sensory attributes of white chocolate. International Journal of Gastronomy and Food Science, 28, 100544. https://doi.org/10.1016/j.ijgfs.2022.100544

Pemani, P. O. S., & Massie, J. D. D. (2017). The Effect Of Personal Factors On Consumer Purchase Decision (Case Study: Everbest Shoes). Jurnal EMBA : Jurnal Riset Ekonomi, Manajemen, Bisnis Dan Akuntansi, 5(1), 68–77. https://ejournal.unsrat.ac.id/index.php/emba/article/view/15451

Piggott, J. R. (1988). Sensory analysis of food. /vwebv/holdingsInfo?bibId=263225.

Popov-Raljić, J. V., Laličić-Petronijević, J. G., Georgijev, A. S., Popov, V. S., & Mladenović, M. A. (2010). Sensory evaluation of pralines containing different honey products. Sensors, 10(9), 7913–7933. https://doi.org/10.3390/s100907913

Prawidya, D., Hendra, Y. R., Syamsiar, K., & Khafidurrohman, A. (2017). Developing Food Sensory Test System with Preference Test (Hedonic and Hedonic Quality). International Conference on Sustainable Information Engineering and Technology, 17(3), 430–434.

Qazzafi, S. (2019). Abstract : September.

Ramadhanti, N. E., Abrori, A., & Ekantari, N. (2021). Projective mapping of preferences on milk and dark chocolate bar fortified nanocapsules Arthrospira carotenoid. IOP Conference Series: Earth and Environmental Science, 919(1). https://doi.org/10.1088/1755-1315/919/1/012031

Rambi, W. (2015). the Influence of Consumer Behavior on Purchase Decision Xiaomi Cellphone in Manado. Urnal EMBA: Jurnal Riset Ekonomi, Manajemen, Bisnis Dan Akuntansi, 3(2), 917–927.

Rochmawati, N. (2019). Food Science & Sensory Analysis.

Singh-ackbarali, D., & Maharaj, R. (2014). Sensory Evaluation as a Tool in Determining Acceptability of Innovative Products Developed by Undergraduate Students in Food Science and Technology at The University of Trinidad and Tobago. 3(1), 10–27. https://doi.org/10.5430/jct.v3n1p10

Suryono, C., Ningrum, L., & Dewi, T. R. (2018). Uji Kesukaan dan Organoleptik Terhadap 5 Kemasan Dan Produk Kepulauan Seribu Secara Deskriptif. Jurnal Pariwisata, 5(2), 95–106. https://doi.org/10.31311/par.v5i2.3526

Tardzenyuy, M. E., Jianguo, Z., Akyene, T., & Mbuwel, M. P. (2020). Improving cocoa beans value chain using a local convection dryer: A case study of Fako division Cameroon. Scientific African, 8, e00343. https://doi.org/10.1016/j.sciaf.2020.e00343

Tarwendah, I. P. (2017). Jurnal Review: Studi Komparasi Atribut Sensoris dan Kesadaran Merek Produk Pangan. Jurnal Pangan Dan Agroindustri, 5(2), 66–73.

Voora, V., Bermudez, S., & Larrea, C. (2019). Global Market Report: Cocoa. Exchange Organizational Behavior Teaching Journal, 62.

Yolanda, E., Vargas, M., Alejandro, J., Valle, B., Narcisa, N., & Fuentes, M. (2022). Cocoa production, marketing and positioning. Case of small producers in the zone of influence of the canton of Quevedo. Centrosur, 1(12), 67–80. https://orcid.org/0000-0002-0220-4328http://centrosuragraria.com/index.php/revista