Sensory characterisation dominant attributes in time and consumer preference of industrial and artisanal Mexican chocolates

Moo-Huchin V. M., . and Ramón-Canul F. C., . and Cabal-Prieto A., . and Ramírez-Sucre M. O., . and Ramón-Canul L. G., . and Ramírez-Rivera E. J., . and Herrera-Corredor J. A., . Sensory characterisation dominant attributes in time and consumer preference of industrial and artisanal Mexican chocolates. pp. 941-950. ISSN 22317546

The objective of the present work was to determine the sensory differences consumer preference and dominant attributes of industrial and artisanal Mexican chocolates. This characterisation was performed by using Quantitative Descriptive Analysis. Consumer preference was analysed by using External Preference Mapping and the dominant attributes through Temporal Dominance of Sensations. Sensory differences between chocolate types were more evident in attributes such as chocolate aroma cocoa aroma and cocoa flavour. Consumer preference was focused towards artisanal chocolates that showed high intensities of brown colour cocoa aroma chocolate aroma fat aroma sweet aftertaste and dominant attributes such as bitter fat aroma and bitter aftertaste. Results provided a significant insight about the preference of consumers for artisanal and industrial chocolates based on their sensory attributes.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(05)%202020/DONE%2...

Abstract

The objective of the present work was to determine the sensory differences consumer preference and dominant attributes of industrial and artisanal Mexican chocolates. This characterisation was performed by using Quantitative Descriptive Analysis. Consumer preference was analysed by using External Preference Mapping and the dominant attributes through Temporal Dominance of Sensations. Sensory differences between chocolate types were more evident in attributes such as chocolate aroma cocoa aroma and cocoa flavour. Consumer preference was focused towards artisanal chocolates that showed high intensities of brown colour cocoa aroma chocolate aroma fat aroma sweet aftertaste and dominant attributes such as bitter fat aroma and bitter aftertaste. Results provided a significant insight about the preference of consumers for artisanal and industrial chocolates based on their sensory attributes.

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Item Type:	Article
AGROVOC Term:	Theobroma cacao
AGROVOC Term:	Chocolate
AGROVOC Term:	Chocolate industry
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Consumer preferences
AGROVOC Term:	Analysis of variance
AGROVOC Term:	Flavour
AGROVOC Term:	Colour
AGROVOC Term:	Bitterness
AGROVOC Term:	Organoleptic traits
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9411

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