Assessing the temporal profile and liking of sugar-free spicy dark chocolates with different concentrations of Capsicum baccatum pepper and rebaudioside A.

Abstract

Background: As consumers growingly demand healthier confectionery products, sugar-free chocolates with added spices become interesting options to align with the permissible indulgence trend. This study explored the temporal sensory profiles and consumer acceptance of spicy sugar-free dark chocolates formulated with varying levels of rebaudioside A in the stevia extract (500, 800, and 980 g kg^-1) and dehydrated Capsicum baccatum pepper (2.0, 3.5, and 5.0 g kg^-1).Results: Increasing the concentration of rebaudioside A enhanced the intensity of sweetness, while higher pepper concentrations resulted in increased spiciness intensity and duration. However, an exception was observed with the highest concentration of pepper (5.0 g kg^-1) combined with 980 g kg^-1 rebaudioside A, where a significant decrease in spiciness intensity and duration occurred. While the samples were generally well-accepted, higher spiciness intensity and prolonged spiciness duration negatively impacted consumer acceptance.Conclusion: The findings suggest that higher sweetness intensities, induced by increased rebaudioside A concentrations, may modulate the perception of spiciness. Despite the negative impact of excessive spiciness on liking, the samples demonstrated good consumer acceptance overall, underscoring the potential of sugar-free spicy dark chocolates in meeting health-conscious consumer preferences while balancing sweetness and spiciness. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.