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Traditional booths where sensory evaluation usually takes place are highly controlled and therefore have limited ecological validity. Since virtual reality (VR) is substantially interactive and engaging, it has the potential to be applied in sensory science. In this preliminary study, three chocolate types (milk, white, and dark) were evaluated under three contextual settings, including sensory booths (control) and two VR environments (360-degree videos using VR headsets: (i) a pleasant sightseeing tour, and (ii) a live music concert). Untrained participants (n = 67) were asked to rate their liking and the intensity of different chocolate attributes based on the 9-point hedonic scale and just-about-right-scale (JAR). Emotions were evaluated using the check-all-that-apply (CATA) method. Results showed that there were no significant effects of context type on the tasting experience; however, there were significant effects of chocolate type. Milk and white chocolates were preferred over dark chocolate irrespective of the context type. Additionally, more positive emotions were elicited for the dark chocolate in the “virtual live concert” environment. Dark chocolate under the other two environments was associated with negative emotional terms, such as “bored” and “worried.” In terms of more reliable and ecologically valid sensory responses, further research is needed to match suitable VR environments to different chocolate types.

Cocoa powder and chocolate products are known to sometimes contain cadmium (Cd) and lead (Pb) from environmental origins. A convenience sample of cocoa powder, dark chocolate, milk chocolate, and cocoa nib products was purchased at retail in the US and analysed using inductively coupled plasma mass spectrometry to assess Cd and Pb concentrations. Cd and Pb were evaluated in relation to the percent cocoa solids and to the reported origin of the cocoa powder and chocolate products. Cd ranged from 0.004 to 3.15 mg/kg and Pb ranged from

The paper describes how Kandia Dulce Company, the largest chocolate producer in Romania, chose to implement the diversification strategy to stay on the market and compete. The introduction refers to the quality and safety of the importance of food and chocolate products, then the paper describes the company and its history, the business environment, its quality policy, the implementation of the quality strategy and its results. The end of the article contains several concluding ideas and remarks related to the present study. [ABSTRACT FROM AUTHOR]

Chitosan is a polysaccharide derived from chitin by N-deacetilation, which has the property of gel formation. The objective was to develop a chocolate milk beverage using modified (hydrogel) chitosan as a thickening agent, and to make a sensory and rheological evaluation of this beverage. In the sensory evaluation an acceptability and comparative test with 50 local consumers was carried out, with the developed beverage and samples from the Brazilian market, with the attributes overall acceptability and viscosity. The hybrid hedonic scale was used. The rheological evaluation was carried out with a rotational rheometer (Rheotest) with the H1 probe. A controlled rate test - ramp (0- 500, and 500-0 L s-1, 120 seconds, up and down), at 25ºC was used. There was no difference (P> 0.05) among the beverages in the overall acceptability. In spite of that, the developed beverage had a better score (7.12) in comparison with a market beverage (6.4). The beverages differed in viscosity (P< 0.05); the score of the developed beverage was 7.06 and the score of the market beverage was 5.87. The market beverage fitted to the Ostwald-de- Waele, Bingham, and Casson models, and the developed beverage fitted better to the Ostwald-de-Waele model. The consistence index (K) of the market beverage was 0.150 Pa sn, while that of the developed beverage was 1.590 Pa sn, showing a high difference in the consistence characteristic of the samples. The flow index (n) of the market beverage was 0.625 and that of the developed beverage was 0.435. All market beverages showed thixotropic behavior. The hydrogel chitosan was effective as a thickening agent and furnished a good acceptability of the beverage. [ABSTRACT FROM AUTHOR]

An ultrasound-assisted method for extraction of theobromine (TB) and caffeine (CF) from cacao seeds and chocolate products was developed. This extraction was carried out in 100 mL of heated water at 80 °C by using a 12.7-mm i.d. ultrasound probe and applying 240 W of power for 180 s. In order to quantify TB and CF, the aqueous extracts were treated with Carrez reagent to remove interferences. Then, 10 mL of the aqueous extract was adjusted at pH 12.5 and 10 mL of chloroform solvent was added. Ultrasound radiation was applied at 160 W of power for 30 s in order to transfer CF to the organic phase. The resulting emulsion was centrifuged at 6,000 rpm for 5 min to separate the phases. The photometric monitoring was at 276 nm for CF and at 273 nm for TB. This extraction method is simpler than the conventional liquid-liquid extraction which uses separatory funnels, and obtains similar results. By applying ultrasound in cacao seeds, the efficiency of extraction increased by 57.7 % for CF and 43.6 % for TB and by between 12 and 23 % for both analytes in chocolate products, in comparison with those results obtained by a conventional stirring extraction method. [ABSTRACT FROM AUTHOR]

As of 3rd June 2022, 445 cases of monophasic Salmonella Typhimurium sequence type 34 infection had been reported globally. The outbreak was caused by two novel strains of monophasic S. Typhimurium with unusual multi-drug resistance. The majority of these cases involved children aged 10 or younger, and they had a hospitalization rate higher than most previous outbreaks of monophasic S. Typhimurium, but no fatalities were recorded. The infection was traced to certain Belgian chocolate products after extensive microbiological and epidemiological research. Public health officials took immediate action to recall all the contaminated products, and the risk of exposure was reduced. The common symptoms are bloody diarrhea, acute onset of fever, abdominal pain, and vomiting. This article aims to thoroughly review the recent outbreak of monophasic Salmonella Typhimurium ST-34, including its epidemiology and comparison with ongoing outbreaks. We also highlighted past chocolate-related salmonella outbreaks and current control and prevention guidelines and recommendations., Competing Interests: No Conflict of interest., (© 2022 The Authors.)

An extensive multi-country outbreak of multidrug-resistant monophasic Salmonella Typhimurium infection in 10 countries with 150 reported cases, predominantly affecting young children, has been linked to chocolate products produced by a large multinational company. Extensive withdrawals and recalls of multiple product lines have been undertaken. With Easter approaching, widespread product distribution and the vulnerability of the affected population, early and effective real-time sharing of microbiological and epidemiological information has been of critical importance in effectively managing this serious food-borne incident.

This study substantially synthesized the β-type MnO 2 nano-flowers assembled by the hierarchical nano-sheets using a simplified hydro-thermal procedure. According to the FESEM images, MnO 2 nano-flower exhibited diameter of ∼800 nm and fabricated with a lot of irregular sheets as a petal-like structure with thickness of several nano-meters. Therefore, the study focused on the construction of an electro-chemical sensor to simultaneously determine theobromine (ThB), theophylline (ThP), as well as caffeine (CaF) on the basis of the β-type hierarchical structure of the MnO 2 nano-flowers (βH-MnO 2 -NF) modified electrode (βH-MnO 2 -NF/GCE). Analysis showed an acceptable linear association between the oxidation peak current and ThB, ThP and CaF concentration within the ranges between 0.01 and 320.0 μM with a limit of detection (LOD) equal to 8.7, 5.9, and 10.1 nM (S/N = 3), respectively. Additionally, this study intended to investigate ThB, Thp and CaF bio-availability in the five commercially available brands of the chocolate products and drug. Electrochemical sensor based on β-MnO 2 nanoflower modified glassy carbon electrode for simultaneous detecting theobromine, theophylline and caffeine was fabricated. Image 1 • Petal-like MnO 2 nanostructure were synthesized and characterized by EDX, XRD and SEM. • Petal-like MnO 2 nanostructure was used for modified carbon paste electrode. • This modified electrode was used for the simultaneous determination of 3 methylxanthines. [ABSTRACT FROM AUTHOR]

Chocolate confectionery is a type of food the demand for which is observed to increase successively, therefore special attention ought to be paid to its quality; while the quality is primarily influenced by the type of a packaging method and storage time. In this study, we describe results of determinations of the impact of long storage time and package type on chemical parameters, antioxidant capacity, and sensory quality of chocolate panned cherries, figs, hazelnuts, and almonds. Chocolate products packed using vacuum (V), modified atmosphere (MA) or traditional packages (T) were stored under standard conditions for 18 months. Most of the products tested in this work throughout a long storage time and in different packages have not been analysed in this respect until now. The findings from this work demonstrate that both the storage time and the package type influence the quality of the finished products. The principal component analysis revealed the highest content of polyphenolic compounds that was correlated with the antioxidative activity and the highest scores given in the sensory analysis for the chocolate panned cherries and figs stored up to 9-months and for the chocolate panned hazelnuts and almonds stored for up to 15-months. Study results allow concluding that the T and V type packages can be recommended for the storage of chocolate panned cherries and figs, the MA and V type packages – for chocolate panned hazelnuts, whereas the MA packages – for chocolate panned almonds to preserve their high quality throughout a long storage period. In addition, results obtained are very important not only for the science but also for both the producers and the consumers. • The right choice of package type minimize transformations proceeding in chocolate panned products. • Storage time and package type influence the quality of the finished products. • Traditional and vacuum suitable packaging method for chocolate panned cherries and figs. • Vacuum package suitable packaging method for hazelnuts. • Modified atmosphere suitable packaging method for almonds panned in chocolate. [ABSTRACT FROM AUTHOR]

• Majority of the sweet bakery goods showed high amounts of palmitic and oleic acid. • Recent developments contributed to the decrease trans fatty acid content. • Erucic acid was not detected in sweet bakery and chocolate products analyzed. • Sweet snacks have higher energy density, therefore their intake should be limited. • The source of fats/oils, " trans fatty acid-free "declaration on label are important. The study aimed to determine fatty acid (FA) composition of some sweet bakery goods and chocolate products on Turkey market (n = 35) and to evaluate their overall nutritional quality in relation with the nutritional facts on the label. Moreover, "trans fatty acid (TFA)-free" declaration on the label was checked with the current labelling regulations in Turkey. Majority of the sample groups represented the prevalence of palmitic and oleic acid; on the other hand, it was difficult to specify a sample group with a specific FA. Erucic acid, for which European Commission set maximum limits, was not detected in any of the samples. It was observed that total saturated fatty acids (SFA) constituted more than 44 % of total FA. In all cases, total TFA content was lower than 1 % of total FA. Based on nutritional facts on the label, that type of products provide higher energy with the main source of fat and carbohydrates. Therefore, consumption of those products in a diet should be limited not to gain an excess amount of body weight and to have adverse health effects related to higher SFA content. This study can be regarded as a case surveillance study by providing updated data that can be used by Nutritionals and authorities to make risk assessments on consumer health. [ABSTRACT FROM AUTHOR]

Traditional booths where sensory evaluation usually takes place are highly controlled and therefore have limited ecological validity. Since virtual reality (VR) is substantially interactive and engaging, it has the potential to be applied in sensory science. In this preliminary study, three chocolate types (milk, white, and dark) were evaluated under three contextual settings, including sensory booths (control) and two VR environments (360-degree videos using VR headsets: (i) a pleasant sightseeing tour, and (ii) a live music concert). Untrained participants (n = 67) were asked to rate their liking and the intensity of different chocolate attributes based on the 9-point hedonic scale and just-about-right-scale (JAR). Emotions were evaluated using the check-all-that-apply (CATA) method. Results showed that there were no significant effects of context type on the tasting experience; however, there were significant effects of chocolate type. Milk and white chocolates were preferred over dark chocolate irrespective of the context type. Additionally, more positive emotions were elicited for the dark chocolate in the "virtual live concert" environment. Dark chocolate under the other two environments was associated with negative emotional terms, such as "bored" and "worried." In terms of more reliable and ecologically valid sensory responses, further research is needed to match suitable VR environments to different chocolate types. [ABSTRACT FROM AUTHOR]