Sensory and texture profiling of coated-cereal bar enriched with essential oil as natural flavors

Abstract The use of essential oils as natural flavor and aroma agents has gained attention due to their ability to promote clean labeling in food products. This study aimed to analyze the sensory profiles of coated cereal bars with the application of essential oils, specifically kefir lime and patchouli, as natural flavors. Two types of chocolate coatings of dark and white chocolate were also evaluated. In addition, texture profiles and water activity were measured. The quantitative descriptive analysis (QDA) method was applied to measure the sensory profiles of the cereal bar samples (n=17). The samples were differentiated based on the natural flavor used of kefir lime (citrus, p<0.001) and patchouli (balsam p=0.001) as well as based on the type of coating of dark chocolate (bitter p<0.001, cocoa p<0.001) and white chocolate (milky p<0.001, sweet p<0.001). The QDA data demonstrated good reliability and validity, with the exception of balsam taste and cocoa aroma. The results showed that dark chocolate-coated samples had significantly firmer and harder texture (p<0.001) compared to white chocolate-coated bars. This was further supported by the water content data, which indicated that white chocolate-coated bars had a significantly higher water content (p=0.006), although no significant differences in water activity were observed (p=0.092). This study highlights the primary application of kefir lime and patchouli oils as natural ingredients in cereal bars, suggesting the potential for further development and utilization of essential oils as natural flavors.