Scientific Study

Chocolates paired with nuts are highly marketed products, however, there is a lack of scientific research and limited understanding of consumer sentiment towards the combination of these food products. The main objective of this research was to determine the consumers' response towards pairing five different chocolates (dark origin, milk, Gold, white fruity, and white vanilla) and three different nuts (hazelnut, almond, and pistachio) for the creation of pairing guidelines within Barry Callebaut's range. TimeSens© software was applied to assess the dynamic interaction of flavors through temporal dominance of sensations (TDS). It was observed that each type of chocolate presents different interactions of dominant flavors depending on the nut and its applications. Furthermore, variables such as liking, balance, and check-all-that-apply (CATA) were analyzed to create pairing guidelines related to different responses on the predominant flavor of each of the chocolates. These case studies determined that the liking of the different pairs was influenced by the dominant flavors of each of the chocolates and the balance found in the match. From the predominant flavors, it was concluded that respondents preferred chocolates with sweet and dairy attributes such as: milky, creamy, buttery. Salty and vanilla flavors also made good pairs as they accentuate the nut flavor. On the contrary, chocolates with intense bitter, roasted, cocoa, and sour flavors did not create the best combinations with the nuts, as these are contrasting or strong flavors that consumers are usually unfamiliar with when combined with nuts. To complement this study, further analysis can be developed using other types of chocolates, nuts, and applications, and then comparing the dominant flavors of the chocolates with distinctive nuts to assess the consumers' response towards the combinations. 10.1016/j.foodres.2021.110620