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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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Detaylı Bibliyografya
Asıl Yazarlar: 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.
Materyal Türü: Journal Contribution
Dil:English
Baskı/Yayın Bilgisi: 2023
Konular:
Theobroma cacao
Chocolate
Chocolate industry
Sensory evaluation
Consumer preferences
Analysis of variance
Flavour
Colour
Bitterness
Organoleptic traits
Online Erişim: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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