Research output

Publications & conferences

Published research on cocoa and chocolate flavor, functionality and consumer perception. Papers marked Open access are free to read.

Publications

2024

Effectiveness of Dry Cleaning Treatments for Removing Milk Chocolate from Valve/Pipe Assemblies and Pilot-scale Chocolate Processing Equipment

Zhang, L., Bedford, B., Warren, J., Sharma, G., Brown, A. L., Hopfer, H., Ziegler, G. R., & Jackson, L. S.

Journal of Food Protection, 87(10), 100346Open access

2023

The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor

Brown, A. L., Warren, E. R., Ingraham, B. W., Ziegler, G. R., & Hopfer, H.

Journal of Sensory Studies, 38(5), e12864Open access

2020

Understanding American premium chocolate consumer perception of craft chocolate and desirable product attributes using focus groups and projective mapping

Brown, A. L., Bakke, A. J., & Hopfer, H.

PLoS ONE, 15(11), e0240177Open access

2020

Carol Off: Bitter chocolate: anatomy of an industry (book review)

Brown, A. L.

Agriculture and Human Values

2019

Flavor and mouthfeel of pseudo-cocoa liquor: Effects of polyphenols, fat content, and training method

Hamada, T. Y., Brown, A., Hopfer, H., & Ziegler, G. R.

Journal of Sensory Studies, e12541, 1–7

2017

Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides

Sintang, M. d. B., Danthine, S., Brown, A., Van de Walle, D., Patel, A. R., Rimaux, T., & Dewettinck, K.

Food Research International, 100, 832–840

2017

Chemical Profiling of Major Components in Natural Waxes to Elucidate their Role in Structuring of Liquid Oils

Doan, C. D., To, C. M., De Vrieze, M., Lynen, F., Danthine, S., Brown, A., Dewettinck, K., & Patel, A. R.

Food Chemistry, 214, 717–725

Conference participation

2021

Sensory evaluation as a development tool: a case study of the Honduran cocoa supply chain

Oral presentationAgriculture and Human Values Annual Conference: Just Food. Virtual, June 9–15.

Consumer Perception of Craft Chocolate and Desirable Product Attributes

Oral presentationSpecialty Coffee Association Re:co Symposium, May 12–13. Watch →

2020

Impact of cultivar, harvest, and processing on plant metabolites vital to flavor in Theobroma cacao

Oral presentationAmerican Chemical Society Fall National Meeting. San Francisco, CA, August 17–20.

The Science of Tasting

PanelCraft Chocolate Experience. San Francisco, CA, March 7.

Sensory Science & Chocolate

Oral presentationGlobal Learning in Agriculture 2020: Critical Collaboration. University Park, PA, February 7.

2019

Impact of total fat content on the sensory profiles of eleven Theobroma cacao cultivars

PosterFifth International Congress on Cocoa Coffee and Tea. Bremen, Germany, June 26–28.

★ Best Cocoa Poster Award, First Place

2018

The Influence of Fat and Astringency on Chocolate Mouthfeel

WorkshopFine Chocolate Industry Association, Elevate. New York, NY, June 30.

2017

‘I’ve got the golden ticket’: consumer perception of premium chocolate

PosterPangborn Sensory Science Symposium. Providence, RI, August 20–24.

From Gene to Bean-to-Bar: An Integrative Approach to Characterizing Cocoa and Chocolate Quality

Oral presentationStop Making Sense: A Conversation Between Sensory and Social Science about Food and Drink. Philadelphia, PA, March 10.

2013

Rheology: Viscosity of Chocolate (on behalf of Mars, Inc.)

Oral presentationZDS Chocolate Practical Course. Solingen, Germany, April 17.