This research investigated a high-speed inkjet-based technique to modify sweetness perception in chocolate by creating dot patterns of thaumatin on the surface. Varying dot arrangements, from uniform to concentrated at the center or periphery, were tested while maintaining constant total thaumatin. Sensory evaluation showed a significant sweetness amplification (up to 300%) when thaumatin was surface-concentrated compared to uniform distribution. However, central concentration reduced sweetness. The study highlights the importance of thaumatin proximity to taste receptors and spatial distribution for taste responsiveness, offering a more effective method for sweetness enhancement than traditional techniques and enabling sensorial and visual customization.

Johannes Burkard, Lucas Kohler, Tanja Berger, Mitsuko Logean, Kim Mishra, Erich J. Windhab, Christoph Denkel