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

## TL;DR

This study examines how different levels of rebaudioside A and Capsicum baccatum pepper affect the taste and acceptance of sugar-free spicy dark chocolates.

## Contribution

The study reveals how sweetness and spiciness interact in sugar-free chocolates to influence consumer liking.

## Key findings

- Higher rebaudioside A levels increased sweetness intensity.
- Higher pepper concentrations increased spiciness intensity and duration, except when combined with the highest rebaudioside A.
- Excessive spiciness reduced consumer acceptance despite overall good reception.

## Abstract

As consumers growingly demand healthier confectionery products, sugar‐free chocolates with added spices become interesting options to align with the permissible indulgence trend. This study explored the temporal sensory profiles and consumer acceptance of spicy sugar‐free dark chocolates formulated with varying levels of rebaudioside A in the stevia extract (500, 800, and 980 g kg−1) and dehydrated Capsicum baccatum pepper (2.0, 3.5, and 5.0 g kg−1).

Increasing the concentration of rebaudioside A enhanced the intensity of sweetness, while higher pepper concentrations resulted in increased spiciness intensity and duration. However, an exception was observed with the highest concentration of pepper (5.0 g kg−1) combined with 980 g kg−1 rebaudioside A, where a significant decrease in spiciness intensity and duration occurred. While the samples were generally well‐accepted, higher spiciness intensity and prolonged spiciness duration negatively impacted consumer acceptance.

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.