A definition of descriptors to be used for the qualification of chocolate flavours in organoleptic testing
The limitations of the cut-test with respect to the prediction of chocolate flavour potential of the bean are noted. The flavour quality of cacao bean can only be truly assessed by the subjective method of organoleptic evaluation, the results of which are usually described in terms of simple, well-known flavours. These are often ambiguous and this note attempts to list some descriptors with a definition of their significance and source as a prelude to establishing a sensorial laboratory
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1981
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| Subjects: | CACAO, CHOCOLATE, AROMA, CONTROL DE CALIDAD, ANALISIS ORGANOLEPTICO, |
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KOHA-OAI-BVE:680582020-02-03T21:35:10ZA definition of descriptors to be used for the qualification of chocolate flavours in organoleptic testing 87612 López, A. 92333 McDonald, C.R. 1981The limitations of the cut-test with respect to the prediction of chocolate flavour potential of the bean are noted. The flavour quality of cacao bean can only be truly assessed by the subjective method of organoleptic evaluation, the results of which are usually described in terms of simple, well-known flavours. These are often ambiguous and this note attempts to list some descriptors with a definition of their significance and source as a prelude to establishing a sensorial laboratoryThe limitations of the cut-test with respect to the prediction of chocolate flavour potential of the bean are noted. The flavour quality of cacao bean can only be truly assessed by the subjective method of organoleptic evaluation, the results of which are usually described in terms of simple, well-known flavours. These are often ambiguous and this note attempts to list some descriptors with a definition of their significance and source as a prelude to establishing a sensorial laboratoryCACAOCHOCOLATEAROMACONTROL DE CALIDADANALISIS ORGANOLEPTICORevista Theobroma (Brasil) |
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Costa Rica |
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CACAO CHOCOLATE AROMA CONTROL DE CALIDAD ANALISIS ORGANOLEPTICO CACAO CHOCOLATE AROMA CONTROL DE CALIDAD ANALISIS ORGANOLEPTICO |
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CACAO CHOCOLATE AROMA CONTROL DE CALIDAD ANALISIS ORGANOLEPTICO CACAO CHOCOLATE AROMA CONTROL DE CALIDAD ANALISIS ORGANOLEPTICO 87612 López, A. 92333 McDonald, C.R. A definition of descriptors to be used for the qualification of chocolate flavours in organoleptic testing |
| description |
The limitations of the cut-test with respect to the prediction of chocolate flavour potential of the bean are noted. The flavour quality of cacao bean can only be truly assessed by the subjective method of organoleptic evaluation, the results of which are usually described in terms of simple, well-known flavours. These are often ambiguous and this note attempts to list some descriptors with a definition of their significance and source as a prelude to establishing a sensorial laboratory |
| format |
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| topic_facet |
CACAO CHOCOLATE AROMA CONTROL DE CALIDAD ANALISIS ORGANOLEPTICO |
| author |
87612 López, A. 92333 McDonald, C.R. |
| author_facet |
87612 López, A. 92333 McDonald, C.R. |
| author_sort |
87612 López, A. |
| title |
A definition of descriptors to be used for the qualification of chocolate flavours in organoleptic testing |
| title_short |
A definition of descriptors to be used for the qualification of chocolate flavours in organoleptic testing |
| title_full |
A definition of descriptors to be used for the qualification of chocolate flavours in organoleptic testing |
| title_fullStr |
A definition of descriptors to be used for the qualification of chocolate flavours in organoleptic testing |
| title_full_unstemmed |
A definition of descriptors to be used for the qualification of chocolate flavours in organoleptic testing |
| title_sort |
definition of descriptors to be used for the qualification of chocolate flavours in organoleptic testing |
| publishDate |
1981 |
| work_keys_str_mv |
AT 87612lopeza adefinitionofdescriptorstobeusedforthequalificationofchocolateflavoursinorganoleptictesting AT 92333mcdonaldcr adefinitionofdescriptorstobeusedforthequalificationofchocolateflavoursinorganoleptictesting AT 87612lopeza definitionofdescriptorstobeusedforthequalificationofchocolateflavoursinorganoleptictesting AT 92333mcdonaldcr definitionofdescriptorstobeusedforthequalificationofchocolateflavoursinorganoleptictesting |
| _version_ |
1756057060130160640 |