Sensory profile analysis of cup chocolate by descriptive analysis
DOI:
https://doi.org/10.55996/dekamuagropec.v6i2.349Abstract
The study aimed to characterize the sensory profile of hot chocolate through expert judgment. This product was produced at the Coffee and Cocoa Production Center of the University Corporation of the National University of Jaén (UNJ). A quantitative descriptive analysis was applied to the three concentrations of cocoa used to make hot chocolate bars (40%, 70%, and 100%). Three certified cocoa liquor tasters were recruited to evaluate the samples based on 15 attributes established in the "Cocoa Liquor Sensory Evaluation Sheet." The results showed a predominance of defects, aroma-smell, and acidity in the three concentrations of hot chocolate. It was concluded that a higher cocoa concentration predominates a sensory profile with high scores for aroma-smell, acidity, bitterness, and astringency. It was also observed that the sample with 40% cocoa received higher scores for perceived defects.
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