We all know that protein is essential to our health, and with today’s hectic lifestyles, protein bars can be the perfect way for you to get your recommended value. There are several attributes that create a great protein bar, and one of those important attributes is the texture. The bar should be chewy, toothsome and moist. It may have some crunchiness and in some cases, the bar may have some adhesiveness, which is when it sticks to your mouth. There are many flavors of protein bars, from blueberry to pumpkin, but we are going to focus on only two flavors: chocolate and peanut butter. A high quality chocolate protein bar will taste and smell like chocolate. Other more subtle notes such as caramel, brown sugar, vanilla, malt, grain and/or dairy may be present within both thearoma and flavor profiles to add to the character of the bar. The ideal chocolate protein bar will be primarily sweet and followed by some salt, sour, and bitter tastes. A high quality peanut butter protein bar should have peanut butter notes as the lead aroma and flavor intensities. Ideally, there will also be some assembly of supporting notes: chocolate, caramel, vanilla or grain within both the aroma and flavorprofiles to add to the character of the bar.
A dimension used to organize attributes like mouthfeel, graininess and initial bite, it is one of the five dimensions used by ChefsBest Master Tasters to evaluate food. Example: Glazed popcorn will have a crunch texture. The texture of milk chocolate should be creamy and smooth.
The degree to which some foods stick to the tongue, teeth or upper palate; not to be confused with "cohesiveness," which is the degree to which food sticks together. Example: Peanut butter sticking to the roof of the mouth; white bread sticking to the teeth.
The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.
A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.
One of the basic tastes; tasting of or containing salt. Example: Potato chips, sea water and cured meats all have a strong salt component.
One of the basic tastes; often considered pleasing while exhibiting characteristics of sugar. Example: Honey, ripe fruits and syrup all have a pronounced sweet component.
One of the basic tastes; often considered sharp, tart and acidic. Example: Lemon juice, vinegar and fermented foods often have a strong sour component.
One of the basic tastes; often considered harsh and unpleasant in abundance, but a key basic taste for foods like coffee and dark chocolate. Example: Unripened fruit, aspirin and coffee all have bitter components.
The combined aromas and flavors of a particular food or ingredient. The character of a food is considered simple when it is one-dimensional, but it is complex when it has many discernible ingredients. Example: Mole sauce has several ingredients that blend to give the sauce a complex character. Granulated sugar has a very simple character.