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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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Hauptverfasser: 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.
Format: Journal Contribution
Sprache:English
Veröffentlicht: 2023
Schlagworte:
Theobroma cacao
Chocolate
Chocolate industry
Sensory evaluation
Consumer preferences
Analysis of variance
Flavour
Colour
Bitterness
Organoleptic traits
Online Zugang: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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