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

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...

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Bibliografische gegevens
Hoofdauteurs: Moo-Huchin, V. M., Ramón-Canul, F. C., Cabal-Prieto, A., Ramírez-Sucre, M. O., Ramón-Canul, L. G., Ramírez-Rivera, E. J., Herrera-Corredor, J. A.
Formaat: Journal Contribution
Taal:English
Gepubliceerd in: 2023
Onderwerpen:
Theobroma cacao
Chocolate
Chocolate industry
Sensory evaluation
Consumer preferences
Analysis of variance
Flavour
Colour
Bitterness
Organoleptic traits
Online toegang:http://agris.upm.edu.my:8080/dspace/handle/0/22821
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http://agris.upm.edu.my:8080/dspace/handle/0/22821

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