Assessing the temporal profile and liking of sugar‐free spicy dark chocolates with different concentrations of <i>Capsicum baccatum</i> pepper and rebaudioside A

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.