Hidden Persuaders in Cocoa and Chocolate

Renata Januszewska is the Global R&D Sensory Methodologies Manager at Barry Callebaut Belgium. She has a Ph.D. (2001) in Applied Biological Sciences from Ghent University in Belgium. Her doctoral research focused on new chocolate development by integrating sensory and marketing analyses. Based on her expertise, Renata installed sensory testing procedures and trained expert panels across the whole Barry Callebaut Company, since joining Global QA department in 2012. Today, she is responsible for the company-wide harmonization of sensory methodologies, sensory training material as well as development and application of novel sensory methodologies. Renata is the author of approximately 70 articles and books, published worldwide; always enjoying working in the European and multicultural environment with food scientists, policy makers and business decision makers.

• 1. Taste2. Cocoa3. Brown4. Dairy5. Fruit6. Botanical7. Trigeminal effects8. Atypical

"Renata Januszewska and the sensory team at Barry Callebaut are to be commended for contributing such a comprehensive and robust celebration of the sensory properties of chocolate. … Sensory scientists, flavor chemists and chocolate aficionados will all benefit from this impressive collection of the science and lore of chocolate." --Christopher J. Findlay, Compusense, Canada"The book is highly cohesive and, at the same time presented in such a comprehensive manner that it allows the reader to find the appropriate vocabulary to identify either the virtue or, if necessary, also the flaw associated with cocoa and chocolate. I thoroughly recommend this book to everyone who loves to have everything clearly ranked and organized." --Dorota Konopacka, Research Institute of Horticulture, Poland"This well-structured and visually appealing publication allows us to navigate between cocoa origin, cultivation, process to finally finish to the associated flavors and descriptors." --Prova Élodie Giret, Responsable Analyse Sensorielle, France"Reading this book about cocoa, chocolate and more than 100 mainly delicious flavours it is hard not to get an instant craving for chocolate, so it is an idea to decide in beforehand whether you want or need access to a box of chocolate while reading. … All in all, an inspiring and useful handbook for all that work with sensory aspects of food no matter whether it is for communication, sensory and consumer research, creation of flavours or product development." --Anne C. Bech, Arla Foods, Denmark"Written with passion and purpose, this reference book is a great guide to those sensory professionals who are new to the world of chocolate and to those who want to broaden their knowledge. The book provides essential information on cocoa and chocolate sensory flavour nuances, chemical compounds, chocolate evoked emotions and much more- all presented in a unique story telling style." --Jagoda Mazur, ACCE International, Canada"I read this book with great pleasure, as it is easy to read and very nicely illustrated. … Learning this rich vocabulary will make me taste chocolates with more attention and certainly more pleasure. Anyone interested in chocolate and/or sensory analysis will find this book fascinating and delicious; congratulations to the authors." --Pascal Schlich, INRA, France"This publication will be a very useful reference tool for individuals who work with cocoa and chocolate products and should be helpful in developing a common language to describe and evaluate these product categories." --Anne Goldman, ACCE International, Canada"Finally, there is a complete and very comprehensive book on the total multi-sensorial experience of Chocolate, one of world’s most liked natural products." --Ludovic Depoortere, Haystack International, Belgium"Finally a sensory wheel for the tasting of chocolate. … I would recommend this book to all students and scientists dealing with sensory analyses." --Ann De Winne, Cluster Bioengineering Technology, Belgium