Abstract
ABSTRACT The aim of this study was twofold. First, to find out whether there are any differences in sensory sensitivity of Belgian and Polish panelists evaluating plain chocolate products. Second, to investigate the influence of quality and quantity of cocoa mass on perception of sensory attributes. Starting from the identical procedure of screening and training, panelists were selected in two-stage process. Later on, they were subjected to 6 training sessions using reference samples. Spectrum Descriptive Analysis was developed to describe intensities of sensory attributes. Finally, the panelists evaluated all chocolate products that were manufactured according to the experimental design. The central point sample, which represented the medium values of cocoa components, appeared in all tasting sessions (high-, medium- and low-intensity contexts). Data analysis was carried out in four stages. At first, all individual panelists were assessed due to the two-way analysis of variance for all sensory attributes...
Published Version
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