Journal Highlight: Application of the fast sensory method 'Rate-All-That-Apply' in chocolate quality control compared with DHS-GC-MS

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  • Published: Aug 15, 2016
  • Author: separationsNOW
  • Channels: Gas Chromatography
thumbnail image: Journal Highlight: Application of the fast sensory method 'Rate-All-That-Apply' in chocolate quality control compared with DHS-GC-MS
The sensory Rate-All-That-Apply (RATA) method for quality control in chocolate production was compared with dynamic headspace GC/MS, showing that they should be used as complementary methods,

Application of the fast sensory method 'Rate-All-That-Apply' in chocolate quality control compared with DHS-GC-MS

International Journal of Food Science & Technology, 2016, 51, 1877-1887
Sandra S. Waehrens, Shujuan Zhang, Pia I. Hedelund, Mikael A. Petersen and Derek V. Byrne

Abstract: This paper studied the fast sensory Rate-All-That-Apply (RATA) method as a contributor to existing quality control (QC) in chocolate production by comparing it with the outcome of dynamic headspace sampling combined with gas chromatography–mass spectrometry (DHS-GC-MS). Seven different chocolates were evaluated by a semi-trained panel using RATA. RATA showed potential as a sensory evaluation tool which could be part of QC programmes in chocolate production as RATA was efficient to perform and captured important sensory deviations, herein addition of excess lecithin and prolonged roasting. However, product deviations caused by long conching were only detected by DHS-GC-MS. A more extreme conching process must occur before it can be perceived by humans. RATA and DHS-GC-MS should be used as complementary methods in detecting future important issues in chocolate production. DHS-GC-MS detects product deviation from chemical perspectives while sensory evaluation gives information on quality parameters from a perceivable perspective influencing consumer satisfaction.

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