@misc{10481/50297,
year = {2017},
month = {8},
url = {http://hdl.handle.net/10481/50297},
abstract = {A new set of cocoa bars named Toscolata® were developed containing top-quality
extra virgin olive oil, dried apples cultivars, and chestnut flour. The present work has
been conducted to define the sensory profile of these products through tasting by
trained experts and consumers to study the acceptability, preference, and quality perception.
The four sensorial profiles of the bars differed in the level of persistence,
bitterness, aromaticity, acidity, astringency, and tastiness. In particular, the sour attribute
could be traced to the presence of dried apple. Bars containing apple and
chestnut flour obtained higher acceptance ratings, compared to those with extra virgin
olive oil. The bar with chestnut flour was preferred by consumers who considered it to
be sweeter due to the presence of natural sugars, which lowered the bitter sensation
of cocoa. These results showed that the selection of the preferred bar by consumers
was mainly based on the level of bitterness and, in particular, elderly consumers expressed
a strong preference for the sweetest product. As far as we know, this is the
first study comparing the results of a panel of expert tasters with that of consumers in
the tasting of dark chocolate.},
publisher = {Food science y nutrición},
keywords = {autochthonous},
keywords = {consumer test},
keywords = {organoleptic},
keywords = {panel test},
keywords = {sensory profiling},
title = {Sensory profiling and consumer acceptability of new dark cocoa bars containing Tuscan autochthonous food products},
doi = {10.1002/fsn3.523},
author = {Cantini, Claudio and Salusti, Patrizia and Romi, Marco and Francini, Alessandra and Sebastiani, Luca},
}