Sensory description of dark chocolates by consumers (original) (raw)

Sensory profile analysis of chocolate drinks using quantitative descriptive analysis (QDA)

E3S Web of Conferences

This study aims to analyse the sensory profile of a low-fat chocolate drink. The chocolate drink is being developed in laboratory of food science and technology department at Universitas Sebelas Maret. The QDA was applied to characterize the sensory profile of the developed product (sample D) and four commercial products (sample A, B, C, and E). 13 panellists were trained to evaluate those samples based on appearance, odour, flavour, basic taste and texture. Further, ANOVA was utilized to differentiate the samples, while PCA and Spider web were applied to analyse the sensory profile of the samples. The results showed that sample D was quite similar to sample A (dominated by cocoa aroma, cocoa flavour, sandiness, undissolved particles, colour, white-cream layer, thickness texture and bitter taste), whereas sample C had similar characteristic to sample E (represented by milky aroma, milky flavour, vanilla flavour and creamy texture). Meanwhile, sample B differed from others for repres...

Comparison of the Chemical and Sensorial Evaluation of Dark Chocolate Bars

Applied Sciences

As it mimics olfactory perception, headspace analysis is frequently used for examination of products like chocolate, in which aroma is a key feature. Chemical analysis by itself, however, only provides half the picture, as final consumer’s perception cannot be compared to that of a Gas Chromatography-Mass Spectrometry (GC-MS) port, but rather to a panel test assessment. The aim of the present study was the evaluation of combined chemical (by means of headspace solid-phase microextraction and GC-MS) and panel test data (by means of a sensory evaluation operated by 6 untrained panelists) obtained for 24 dark chocolate bars to assess whether these can discriminate between bars from different brands belonging to different commercial segments (hard discount, HD; supermarket, SM; organic bars, BIO). In all samples, with the only exception of one supermarket bar (in which esters exhibited the highest relative abundance), pyrazines were detected as the most abundant chemical class (HD: 56.3...

Exploring consumer perception about the different types of chocolate

Brazilian Journal of Food Technology, 2012

The Word Association technique was used to analyze the perception of 120 Uruguayan consumers concerning the different types of chocolate. Similarly, it was estimated how healthy consumers perceived dark, white and milk chocolate to be. As a generic product, chocolate was associated with good taste, positive feelings, sweetness, feelings of warmth and calories/energy. White, dark and milk chocolate were significantly associated with other concepts (creaminess, bitterness, intense taste, etc.). A cluster analysis was performed on the scores regarding the perceived healthiness as reported by the consumers. 3 clusters were identified: Cluster 1 did not perceive any of the three types of chocolate to be very healthy, Cluster 2 considered dark chocolate to be very healthy but white chocolate to be less healthy and Cluster 3 perceived the three types of chocolate as very healthy. The Word Association technique enabled us to identify the differences between the associations made by each clu...

Cocoa and Chocolate Products: The Sensory Characteristics That Affect Consumers’ Acceptance

Journal La Lifesci

This review describes the sensory characteristics of some cocoa and chocolate products which will later determine the acceptance of consumer. Cocoa beans are widely used as raw materials in many industrial sectors such as in food industries, cosmetics, and pharmaceutical. It will be further processed into several cocoa and chocolate products which performed certain characteristics. Relating to consumer acceptance, consumer will determine the product quality based on human senses. The evaluation of product using human senses is quite challenging since it present a set of particular and advantageous tools. Sensory evaluation promotes the scientific utilization and analysis of these tools. The aim of sensory evaluation in cocoa and chocolate product evaluation is to provide the information of the accepted characteristics based on human senses, which finally will contribute to the best quality of product expected by consumers.

Influence of sensory attributes on consumers’ emotions and hedonic liking of chocolate

British Food Journal, 2018

Purpose The purpose of this paper is to examine the influence of sensory attributes of milk chocolate on consumers’ emotions and their hedonic ratings using three commercial brands of milk chocolate. Design/methodology/approach Quantitative descriptive analysis by a trained panel (n=8) was performed to obtain the sensory evaluation of the samples. A group of 127 consumers evaluated the samples to indicate their hedonic ratings (nine-point hedonic scale) and emotions (EsSense Profile®). Findings The sensory profiles for the three chocolate types showed clear differences. EsSense Profile® methodology revealed that each type of chocolate had a distinct emotional profile. The premium brand was associated with the highest number of positive emotions, whereas the traditional brand was associated with most of the negative emotions (“bored”, “disgusted” and “worried”). The drivers of liking were mainly positive and unclassified emotions. Also, gender differences in emotional profiling were ...

Comparison of two sensory profiling techniques based on consumer perception

Food Quality and Preference, 2010

Eight chocolate milk desserts with different formulation were evaluated by two groups of consumers. Fifty consumers evaluated the samples and indicated their overall liking and answered a CATA question. Meanwhile, 40 consumers elicited up to four words to describe the desserts and completed a projective mapping task. Projective mapping and the check-all-that-apply question provided very similar sensory profiles for the

Sensory Mapping of UHT Milk with Single-Origin Chocolate

Jurnal Teknologi dan Industri Pangan

Like coffee, the popularity of speciality chocolate flavour or single-origin chocolate is growing in the Indonesian market. At the same time, sensory characteristic of the chocolate flavors is becoming more important, affecting both the taste and marketing of food product with chocolate flavor. As such, this study aims to describe UHT milk with single-origin chocolate through a complete sensory attribute mapping. A focus group discussion (FGD) resulted 15 texture attributes, 11 need-state attributes, 15 music attributes, 17 emotion attributes, 11 flavor attributes, and additional 70 color attributes. The complete sensory mapping test was performed using the CATA method based on attributes obtained from the FGD and analyzed using XLSTAT. The resulting product descriptions are as follows: cocoa Flores products were associated with soft and light textures, a need to focus and provide energy, pleasant classical and pop music, relaxed and warm emotions, flavors of ice cream, and light gr...